American IPA
Dan
31 januari 2018 kl 14:05
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 21,0 L | 60 min | 1.064 SG | 1.019 SG | 65 | 6,0% | 427 |
9 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 65 | 6,0% | 427 |
9 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Extra Pale Maris Otter (Crisp) | 4,27 kg | 72,0% | Malt |
3 EBC
|
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Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| Oats, Flaked | 0,59 kg | 10,0% | Malt |
2 EBC
|
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|
Typ:
Malt Adds body, mouth feel and head retention to the beer
|
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| Wheat, Torrified | 0,59 kg | 10,0% | Malt |
3 EBC
|
|
|
Typ:
Malt Unmodified wheat that has been "popped" to open the kernels
|
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| Cara Gold (Crisp) | 0,24 kg | 4,0% | Malt |
15 EBC
|
|
|
Typ:
Malt |
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| Milk Sugar (Lactose) | 0,24 kg | 4,0% | Socker |
0 EBC
|
|
|
Typ:
Socker Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Cascade, New Zealand | 200 gr | 30 min | Whirlpool | Pellets | 8,10% | 66,3 | 9,5 | |
|
Användning: Whirlpool Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers. Used for: Pale Ales, IPAs, Porters
|
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| Cascade, New Zealand | 200 gr | 5 dgr | Torrhumling | Pellets | 8,10% | 0,0 | 9,5 | |
|
Användning: Torrhumling Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers. Used for: Pale Ales, IPAs, Porters
|
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Calcium Chloride | 8,78 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Gypsum (Calcium Sulfate) | 1,99 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Chalk | 0,14 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing. |
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| Orange Peel, Sweet | 60 gr | 5 min | Krydda | Kok | ||
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Typ: Krydda Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. |
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| Vanilla Beans | 1,00 stycken | 5 dgr | Smak | Sekundärjäsning | ||
|
Typ: Smak Can be used in boil, primary, or secondary. To use, simply slice the bean open lengthwise and add to your Secondary or Keg. Remove when the Vanilla flavor is at the desired strength. 1-2 beans are fine for a slight Vanilla flavor, but some brewers will push the limits and add the third bean. |
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| Orange Peel, Sweet | 60 gr | 5 dgr | Krydda | Sekundärjäsning | ||
|
Typ: Krydda Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| London Ale III | 1318 | Wyeast Labs | Flytande | 73% | 18°C - 23°C | |
|
Labb: Wyeast Labs Light, fruity flavor. Balanced flavor with hint of sweetness. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 67°C | 60 min | 0 min | Infusion | 15,39 L | |
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Höjningstid: 0 min |
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| Utmäskning | 76°C | 10 min | 5 min | Temperatur | 0,00 L | |
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Höjningstid: 5 min |
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1.056 - 1.070
1.008 - 1.014
40 - 70
12 - 28
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer. History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA
Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
