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Revolution IPA
English IPA • Extract • 5 gal
this a total experiment
March 6, 2010 pm 11:02pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 12 lbs
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.5 oz
Amarillo® - 8.5 AA% whole; boiled 60 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.
- 2.0 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2.0 oz
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 20.4 SRM | 8 - 14 | |
| Alcohol: | 6.6% ABV | 5% - 7.5% | |
| Bitterness: | 62.8 IBU | 40 - 60 | |
Discussion
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