Specialty IPA
Dan
9 december 2019 kl 10:34
2019 års upplaga av julaftonshazet
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 21,0 L | 60 min | 1.065 SG | 1.015 SG | 88 | 6,5% | 632 |
7 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 88 | 6,5% | 632 |
7 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Rice Hulls | 0,50 kg | 7,9% | Adjunkt |
0 EBC
|
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Typ:
Adjunkt Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
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| Extra Pale Premium Pilsnermalt | 4,97 kg | 78,3% | Malt |
2 EBC
|
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|
Typ:
Malt |
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| Wheat, Torrified | 0,59 kg | 9,2% | Malt |
3 EBC
|
|
|
Typ:
Malt Unmodified wheat that has been "popped" to open the kernels
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| Carapils (Briess) | 0,29 kg | 4,6% | Malt |
3 EBC
|
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|
Typ:
Malt FLAVOR: None
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Columbus/Tomahawk/Zeus (CTZ) | 10 gr | 60 min | Mäskhumling | Pellets | 15,50% | 3,3 | 0,5 | |
|
Användning: Mäskhumling Engineered Centennial Substitute - High alpha bittering hops.
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| Columbus/Tomahawk/Zeus (CTZ) | 90 gr | 20 min | Whirlpool | Pellets | 15,50% | 44,6 | 4,3 | |
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Användning: Whirlpool Engineered Centennial Substitute - High alpha bittering hops.
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| Sabro cryo | 50 gr | 20 min | Whirlpool | Pellets | 26,00% | 41,6 | 2,4 | |
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Användning: Whirlpool |
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| Sabro cryo | 150 gr | 3 dgr | Torrhumling | Pellets | 26,00% | 0,0 | 7,1 | |
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Användning: Torrhumling |
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Calcium Chloride | 12,76 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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| Epsom Salt (MgSO4) | 3,08 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Gypsum (Calcium Sulfate) | 1,42 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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| Yeast Nutrient | 3 gr | 15 min | Övrigt | Kok | ||
|
Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| SafAle English Ale | S-04 | DCL/Fermentis | Torr | 73% | 15°C - 24°C | |
|
Labb: DCL/Fermentis Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 66°C | 75 min | 0 min | Infusion | 17,15 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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1.050 - 1.085
1.008 - 1.018
40 - 100
10 - 79
The BJCP guide describes 6 sub-categories here: Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA and White IPA in detail with room to add more - see BJCP.org for details. Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak. The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone. Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients. Entry Instructions: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).
See BJCP.org for examples of currently Defined Types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA
See BJCP.org for details and entry instructions for sub categories: Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA and White IPA (and others)
See BJCP.org for details on sub-categories. Aroma: Detectable hop aroma is required; characterization of hops is dependent on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element. Appearance: Color depends on specific type of Specialty IPA. Most should be clear, although certain styles with high amounts of starchy adjuncts, or unfiltered dry-hopped versions may be slightly hazy. Darker types can be opaque making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA. Flavor: Hop flavor is typically medium-low to high, with qualities dependent on typical varieties used in the specific Specialty IPA. Hop bitterness is typically medium-high to very high, with qualities dependent on typical varieties used in the specific Specialty IPA. Malt flavor generally low to medium, with qualities dependent on typical varieties used in the specific Specialty IPA. Commonly will have a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type. Vital Statistics: Variable by type Strength classifications: Session – ABV: 3.0 – 5.0% Standard – ABV: 5.0 – 7.5% Double – ABV: 7.5 – 10.0%
