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Vanport IPA
American IPA • All Grain • 5.5 gal
A robust NW IPA
April 5, 2010 pm 09:53pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 11.0 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.88 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .4 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 0.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Columbus - 11.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Centennial - 8.0 AA% whole; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.0 oz
East Kent Goldings - 5.0 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
-
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
Also used the following hops additions (HG='home-grown): Home-grown Mt Hood (4% aa): 1.5 oz for 15 min. HG Glacier (4.5% aa): .25 oz for 1 min. HG Cascade (4.5% aa): .25 oz. for 1 min. Dry hopped w/ EKG pellets: 1 oz. for 2 weeks in secondary (Centennial addition was also 'HG') ..and finally, 'rice syrup' was Agave Nectar...
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: | 1.014 | 1.010 - 1.018 | |
| Color: | 14.5 SRM | 6 - 15 | |
| Alcohol: | 7.1% ABV | 5.5% - 7.5% | |
| Bitterness: | 64.3 IBU | 40 - 70 | |
Discussion
Malty 'IPA' or maybe a dark pale ale
2010-05-05 12:43pm
In Portland, this would be probably be a Pale, in many other places it might fall into the imperial IPA class. Either way, it's mighty tasty. I added a quart of a dark, sour 'Flanders Brown' style barrel-aged porter which darkened it up some and adds additional complexity.
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