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Rayface IPA
English IPA • All Grain • 5 gal
September 8, 2001 am 07:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 oz
Magnum - 15.1 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.
- .5 oz
Magnum - 15.1 AA% pellets; boiled 30 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.
- 2 oz
Tettnanger - 6.8 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Crystal - 4.1 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .5 oz
Tettnanger - 6.8 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 tsp
gypsum added to mash - (omitted from calculations)
gypsum added to mash
-
Wyeast 1742 Swedish Porter
Wyeast 1742 Swedish Porter
Floral nose, malty finish. Stark beer Nordic style of unknown origin.
Notes
I used Santiam hops (not Tettanger-- Santiam wasn't listed) for the 15 minute addition. Santiam is a Tettanger x Hallertauer hybrid. At 5 minutes I added 1/2 oz Santiam + 1.2 oz Crystal, and at flameout I added 1 oz. of Santiam. Wort was aerated w/ oxygen. Fermentation was 7 days in glass at 66 degrees, secondary was 2 weeks in glass at 64 degrees with one ounce of whole crystal flowers. I was shooting for a 1.070 OG, but got a higher than expected effiency. Let this brew age for a least a month before consumption. It's got a floral and spicy hop bouquet and an assertive but clean bitterness. Very smooth and full mouthfeel with complex maltiness matches well with the hop bitterness. Maris Otter + belgian grains are a fantastic combination. Great head retention lasts all the way to the last sip. This is a fairly big and complex beer, and needs to be sipped or it might catch up with you. It isn't one dimensional in hop (citrusy) and malt profile like many American IPAs.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 13.0 SRM | 8 - 14 | |
| Alcohol: | 7.6% ABV | 5% - 7.5% | |
| Bitterness: | 79.5 IBU | 40 - 60 | |
Discussion
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