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Golden Nugget
American IPA • All Grain • 5 gal
Using some home grown nugget -- hope this is hoppy enough!
October 8, 2009 pm 11:26pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 6 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 6 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Intensely malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .75 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 oz
Nugget - 10.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1 oz
Nugget - 10.0 AA% whole; boiled 10 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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: | 1.070 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 12.1 SRM | 6 - 15 | |
| Alcohol: | 7.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 48.8 IBU | 40 - 70 | |
Discussion
Bottled -- tasting pretty good
2009-11-02 9:01pm
Worked down to about 1.012. Tasting pretty good not much hop aroma, but I didn't have enough to dry hop it. Good flavor & bitterness.
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