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Elusive IPA
American IPA • All Grain • 5 gal
For the missed deer from this season
December 8, 2009 pm 09:25pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
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
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2 oz
Summit™ - 17.0 AA% pellets; boiled 20 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 2 oz
Summit™ - 17.0 AA% pellets; boiled 10 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 2 oz
Summit™ - 17.0 AA% pellets; boiled 5 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
-
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
Dry hop with Zeus
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 14.5 SRM | 6 - 15 | |
| Alcohol: | 7.2% ABV | 5.5% - 7.5% | |
| Bitterness: | 100.3 IBU | 40 - 70 | |
Discussion
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