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Greg's 4 Hop IPA
American IPA • Extract • 6 gal
1st Test Run - 11/12_2009
November 25, 2009 am 01:22am
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- .5 lbs
Cara 45 - Caramel Malt; Dingemans
Cara 45 - Caramel Malt; Dingemans
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 6.3 lbs
CBW® Golden Light Liquid (Malt Extract); Briess
CBW® Golden Light Liquid (Malt Extract); Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- 4.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 2 oz
Northern Brewer - 7.2 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Perle - 8.2 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Amarillo® - 9.3 AA% whole; 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.
- 1 oz
Goldings - 5.0 AA% whole; boiled 2 min
Goldings
Mild. Slightly flowery.
- 1 oz
Amarillo® - 9.3 AA% whole; added dry to secondary fermenter
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 tsp
Burton Water Salts - (omitted from calculations)
Burton Water Salts
-
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: | 1.068 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 13.2 SRM | 6 - 15 | |
| Alcohol: | 6.8% ABV | 5.5% - 7.5% | |
| Bitterness: | 67.5 IBU | 40 - 70 | |
Discussion
1st Time Using BeerTools
2009-11-25 1:28am
I just purchased beer tools after using excel spreadsheets to track process for the last number of years. The predictions from the software for the end result to this stage is very accurate so far. I will let you know how this turns out. I am a hophead and like an aroma that clears your sinuses. I usually primary for 3 weeks using Fermentis yeast from a malt starter then secondary for 1 week to 10 days before bottling. I find that Fermentisis yeast has a double curve to the primary fermentation cycle with strong start for about three to four days then about a week to 10 days of somnolence with a resurgence of about 1 week afterwards for roughly a 3 week primary cycle. Grains are a little dark for this stlye but I'm using leftovers from an earler batch / different style. Grains were steeped @156 Degrees for 1/2 hour before boil. Once I get a chance to taste in the new year I will report back. So far I like the tool but it will take a bit of time to get into the details of how this works.
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