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IPA with Timmur
American IPA • All Grain • 19.50 L
The Nepalian spice called timmur enhances a peppery taste and a citrusy aroma. It is hard to get, but, if you can, I recommend to try with American ale recipes. This IPA recipe without timmur is taken from an all-grain kit sold in Japan, with adjustment for the avilability of malts.
June 22, 2009 pm 08:53pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 4.20 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.10 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.50 kg
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 51 g
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss (15 min. boil) - (omitted from calculations)
Irish Moss (15 min. boil)
- 5 g
Timmur (crashed, 30 min. boil) - (omitted from calculations)
Timmur (crashed, 30 min. boil)
- 5 g
Timmur (crashed, into secondary) - (omitted from calculations)
Timmur (crashed, into secondary)
-
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.
Notes
1-step infusion mashing. Brewed on April 2, 08. OG was 1.054, FG was 1.020 (too high). Bottled on April 24, 08. The closest substitute for the timmur would be an anis.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.018 | |
| Color: | 9.7 SRM | 6 - 15 | |
| Alcohol: | 5.5% ABV | 5.5% - 7.5% | |
| Bitterness: | 56.1 IBU | 40 - 70 | |
Discussion
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