Senaste i min serie med IPA bryggd med samma grundrecept men med en del av basmalten utbytt till olika grödor. Denna gång är det 20% ris, förutom den vanliga maltnotan med Maris Otter och Biscuit. Bitterhumlen är Centennial, därefter är det 50/50 av Citra och Nelson Sauvin i alla givor och torrhumling.
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
Triploid variety bred from "Smoothcone" released in 2000. Oil profile said to taste like "fresh crushed gooseberries" similar to Sauvignon Blanc, giving it its name. Very fruity, citrusy - use in moderation.
Used for: Pale ale, Super Premiums.
Substitutes: None
Övriga ingredienser
Namn
Mängd
Tid
Typ
Användning
MM-Klar
5
gr
10 min
Klarning
Kok
Typ: Klarning Användning: Kok
MM Klar består av den aktiva beståndsdelen karagen som finns i bland annat Irish Moss. MM Klar är en vidareutvecklad produkt som har samma egenskaper som Irish Moss och Protafloc, men fördelen att det löser upp sig lättare i vörten. Det är även väldigt lätt att dosera MM Klar rätt. Dosering 1 gram per kg malt. 1 Tsk = 5 gram Tillsättes under omrörning 10 minuter innan slutet av koket.
Jäst
Namn
Produkt ID
Labb
Form
Förjäsbarhet
Temperatur
Safale US-05
US-05
Fermentis
Torr
78%
15°C - 24°C
Labb: Fermentis Labb: Fermentis Form: Torr Förjäsbarhet: 78% Temperatur: 15°C - 24°C Typ: Ale Flockulering: Låg Max antal generationer: 5 Generation: 0
Mäskning
Namn
Temp.
Tid
Höjningstid
Typ
Vatten
Försockringsrast
62°C
75 min
20 min
Temperatur
18,46 L
Höjningstid: 20 min Typ: Temperatur Vatten: 18,46 L
Utmäskning
76°C
10 min
15 min
Temperatur
0,00 L
Höjningstid: 15 min Typ: Temperatur Vatten: 0,00 L
History:
An American version of the historical English style, brewed using American ingredients and attitude.
Förebild
Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
Ingredienser
Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.
Profil
Aroma:
A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance:
Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor:
Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel:
Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Impression:
A decidedly hoppy and bitter, moderately strong American pale ale.
