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ALPHA IPA
American IPA • Extract • 5 gal
WE'LL SEE
February 27, 2009 am 11:13am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°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
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .75 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
Centennial - 9.1 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Marynka; Chmiel Polski s.a. - 11.4 AA% pellets; boiled 15 min
Marynka; Chmiel Polski s.a.
- 1 oz
Columbus - 12.3 AA% pellets; boiled 1 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
-
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: | 1.054 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.018 | |
| Color: | 11.4 SRM | 6 - 15 | |
| Alcohol: | 5.6% ABV | 5.5% - 7.5% | |
| Bitterness: | 61.0 IBU | 40 - 70 | |
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