American IPA
Picapica Brewing
18 november 2019 kl 17:30
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 23,0 L | 60 min | 1.071 SG | 1.017 SG | 57 | 7,2% | 427 |
25 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 57 | 7,2% | 427 |
25 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Viking Pale Ale Malt | 5,78 kg | 80,7% | Malt |
6 EBC
|
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Typ:
Malt Malted from 2-row spring barley. Malting parameters chosen to meet high degree of modification. Malt flavor contributes specially to malty, sweet and nutty notes. Somewhat lower amylase activity than with pilsner malt. Gives easy prosessing in single step mashings. |
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| Carahell (Weyermann) | 0,74 kg | 10,3% | Malt |
26 EBC
|
|
|
Typ:
Malt Light colored caramel malt. Adds body, color and aroma. Use up to 30% in low alcohol beers |
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| Caramel/Crystal Malt - 150L (Bairds) | 0,36 kg | 5,0% | Malt |
296 EBC
|
|
|
Typ:
Malt Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70-80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. |
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| Sugar, Table (Sucrose) | 0,29 kg | 4,0% | Socker |
2 EBC
|
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Typ:
Socker White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Centennial | 29 gr | 60 min | Kok | Pellets | 10,00% | 26,5 | 1,3 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Centennial | 36 gr | 20 min | Kok | Pellets | 10,00% | 20,0 | 1,6 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Centennial | 72 gr | 5 min | Kok | Pellets | 10,00% | 13,2 | 3,2 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Centennial | 58 gr | 7 dgr | Torrhumling | Pellets | 10,00% | 0,0 | 2,5 | |
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Användning: Torrhumling Used for: General purpose bittering, aroma in American ales and Wheats
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| PH 5.2 Stabilizer | 20,00 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering PH 5.2 Stabilizer by Five Star is a prioprietary mix of phosphate buffers used to lower the PH of your Mash to 5.2 for brewing. |
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| Calcium Chloride | 12,00 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Orange Peel, Sweet | 50 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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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Safale American | US-05 | DCL/Fermentis | Torr | 77% | 15°C - 24°C | |
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Labb: DCL/Fermentis American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 69°C | 40 min | 15 min | Infusion | 17,93 L | |
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Höjningstid: 15 min |
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| Utmäskning | 76°C | 10 min | 10 min | Temperatur | 0,00 L | |
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Höjningstid: 10 min |
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1.056 - 1.075
1.010 - 1.018
40 - 70
12 - 30
A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.
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
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.
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.
