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FROM THE HIP IPA

FROM THE HIP IPA

American IPA • Extract • 5 gal

devildan

haven't brewed it yet just kind of came to me thus the name. Gonna add the oak chips in the secondary with the dry hops

January 24, 2009 am 10:36am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • .5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .5 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • .5 lbs Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 4 lbs Pale Liquid; Alexanders

    Pale Liquid; Alexanders

    Reportedly lightest colored malt extract available.

  • 3 lbs Dry Amber; Muntons

    Dry Amber; Muntons

    Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1 oz Magnum - 13.1 AA% pellets; boiled 60 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 15 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Cascade - 5.5 AA% whole; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Simcoe® - 12.9 AA% whole; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Cascade - 5.5 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz light toast oak chips - (omitted from calculations)

    light toast oak chips

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.065 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 14.1 SRM 6 - 15
Alcohol: 6.8% ABV 5.5% - 7.5%
Bitterness: 59.1 IBU 40 - 70

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