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Simcoe, Bloody Simcoe
American IPA • All Grain • 4.75 gal
SMaSH Beer
March 20, 2010 am 01:19am
4.0/5.0 1 rating
Ingredients (All Grain, 4.75 gal)
- 8 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 2 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- 1 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Simcoe® - 12.2 AA% pellets; boiled 70 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 2 oz
Simcoe® - 12.2 AA% pellets; boiled 20 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Simcoe® - 12.2 AA% pellets; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
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.
Notes
Partial Mash, but still SMaSH. The crystal is Simpson's new Crystal Maris Otter and there is no Malt Extract. Of course, there will be dry hopping: 1 oz Simcoe whole leaf.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 16.4 SRM | 6 - 15 | |
| Alcohol: | 5.6% ABV | 5.5% - 7.5% | |
| Bitterness: | 117.2 IBU | 40 - 70 | |
Discussion
Went in the carboy today.
2010-03-28 8:53pm
Stove top method 70 minute partial mash using Maris Otter base malt and flaked barley; the crystal was steeped in a separate pot due to kettle volume limitation. Mash temp right at 155. Transferred mashed grains to bottling bucket and sparged to bring the total volume up to 6.25 gal. Pre-boil gravity of 1.042. So, 65% efficiency. Meh.
Bottled on 4/18
2010-04-25 2:35pm
One point shy of target for final gravity, I can live with that. Beautiful color, great citrus aroma and flavor. Not all that bitter. Primary for 14 days; temp range 60-69F; Secondary for 7d; 1oz dry-hop; same temp Yield was 4 gallons primed w/corn sugar: 2 tbl shy of 3/4 cup. Concerned w/ how well it will carbonate. With the long primary, will there be enuf yeast? Bottles do have healthy dusting of trub, which is a positive sign. Actively working to keep bottle temp in the 69-75F range.
Very pleased with the results.
2010-05-25 8:23pm
Carbonation was fine, nice rocky head with good retention. Pours a beautiful hazy orange. Haze ain't no thang for me. Fantastic aroma. I cannot get enough of that Simcoe citrus smell. It took 5 weeks to subdue the grassy/oily Simcoe beast, but now it is very drinkable. The malts and flaked barley produce a perfect mouthfeel and there are no off flavors. The grapefruit/pine/lemon citrus Simcoe punch is just glorious. But I can only give it 4 stars because it lacks depth, which is to be expected for a beer with only one malt and one hop. Of course, that was exactly what I hoped to achieve: A fairly unadulterated experience of Maris Otter and Simcoe flavors on my palate, to be used as as a foundation for building a 5 star IPA. It needs a drier finish, and right off the bat I know on the malt side I will be looking to add more of that classic English biscuit flavor. As for the hops, the calculated IBU's do not match the actual bitterness. Simcoe is better suited for flavor and aroma, so I would like to find a different hop variety for the first hop addition, but I have no clue what compliments the Simcoe or simply adds some dryness to the finish without disturbing the Simcoe flavor. Is there a hop with a neutral bitterness? Suggestions are encouraged.
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