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4H IPA
American IPA • All Grain • 5.25 gal
An extremely smooth and balanced IPA made with homegrown hops.
November 25, 2009 am 10:02am
4.0/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 12.55 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
- 2.28 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 0.38 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.8 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 0.52 oz
Sterling - 7.5 AA% pellets; boiled 15 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 0.52 oz
Crystal - 3.2 AA% pellets; boiled 1 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
-
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: | 8.8 SRM | 6 - 15 | |
| Alcohol: | 7.4% ABV | 5.5% - 7.5% | |
| Bitterness: | 52.3 IBU | 40 - 70 | |
Discussion
More details to this recipe
2010-11-25 12:45pm
I actually used 1 oz Nugget and 0.5 oz. Magnum at 60 mins and 0.5 oz Magnum and 0.5 oz Sterling at 15 mins and 0.5 oz Sterling and 1 oz. Crystal hops at 1 minute left in the boil. All were homegrown hops. Pretty darn good. Making another version of this batch this weekend as a Cascadian Dark Ale adding 12 oz. Carafa II Special malt.
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