Double IPA
Exalted Beer
22 januari 2020 kl 21:53
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 18,0 L | 90 min | 1.080 SG | 1.012 SG | 81 | 8,9% | 711 |
24 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 81 | 8,9% | 711 |
24 EBC
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| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Havreskal | 0,30 kg | 4,5% | Adjunkt |
0 EBC
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Typ:
Adjunkt Havreskal används för att undvika stopp vid lakningen när man brygger med mycket omältade råvaror eller mycket vetemalt. Kan användas istället för risskal ("rice hulls") för detta syfte. Havreskal har minimal påverkan på smak eller färg i ölet. Rekommenderad dosering: 50 gram havreskal per kg malt. Behöver ej krossas. |
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| Pale Malt, Maris Otter | 4,80 kg | 71,9% | Malt |
6 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 | 0,43 kg | 6,4% | Malt |
2 EBC
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Typ:
Malt Adds body, mouth feel and head retention to the beer
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| Rye Malt (Weyermann) | 0,40 kg | 6,0% | Malt |
6 EBC
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Typ:
Malt Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma. |
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| Roasted Barley (Thomas Fawcett) | 0,06 kg | 0,9% | Malt |
1200 EBC
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Typ:
Malt Deep roasted barley - adds the dry bitter flavor characteristic of Irish Stouts. |
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| Light Dry Extract | 0,69 kg | 10,3% | Torrextrakt |
16 EBC
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Typ:
Torrextrakt Pale dry malt extract for general purpose use.
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Azacca | 15 gr | 60 min | Kok | Kottar | 14,00% | 20,6 | 0,8 | |
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Användning: Kok Döpt efter den Haitiska jordbruksguden skulle man kunna tro att Azacca är väldens första voodoohumle! Azacca har intensiv arom och smak av tropisk frukt och citrus. Mest framträdande är smaker av mogen mango, ananas, päron, tangerine och granbarr. Skördeår: 2014 Typisk alfasyra: 13 - 16 %.
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| Amarillo | 50 gr | 15 min | Kok | Pellets | 9,20% | 24,6 | 2,8 | |
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Användning: Kok Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.
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| Azacca | 40 gr | 15 min | Kok | Kottar | 14,00% | 27,2 | 2,2 | |
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Användning: Kok Döpt efter den Haitiska jordbruksguden skulle man kunna tro att Azacca är väldens första voodoohumle! Azacca har intensiv arom och smak av tropisk frukt och citrus. Mest framträdande är smaker av mogen mango, ananas, päron, tangerine och granbarr. Skördeår: 2014 Typisk alfasyra: 13 - 16 %.
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| Amarillo | 50 gr | 0 min | Kok | Pellets | 9,20% | 0,0 | 2,8 | |
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Användning: Kok Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.
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| Azacca | 45 gr | 0 min | Kok | Kottar | 14,00% | 0,0 | 2,5 | |
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Användning: Kok Döpt efter den Haitiska jordbruksguden skulle man kunna tro att Azacca är väldens första voodoohumle! Azacca har intensiv arom och smak av tropisk frukt och citrus. Mest framträdande är smaker av mogen mango, ananas, päron, tangerine och granbarr. Skördeår: 2014 Typisk alfasyra: 13 - 16 %.
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| Amarillo | 100 gr | 7 dgr | Torrhumling | Pellets | 9,20% | 0,0 | 5,6 | |
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Användning: Torrhumling Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Ingefära | 21 gr | 15 min | Ört | Kok | ||
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Typ: Ört Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales. |
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| MM-Klar | 5 gr | 10 min | Klarning | Kok | ||
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Typ: Klarning 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. |
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| Yeast Nutrient | 2 gr | 10 min | Övrigt | Kok | ||
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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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| Ingefära | 50 gr | 7 dgr | Ört | Sekundärjäsning | ||
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Typ: Ört Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| California Ale | WLP001 | White Labs | Flytande | 77% | 20°C - 23°C | |
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Labb: White Labs Very clean flavor, balance and stability. Accentuates hop flavor
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Proteinrast | 50°C | 30 min | 2 min | Infusion | 19,00 L | |
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Höjningstid: 2 min |
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| Försockringsrast | 64°C | 75 min | 5 min | Temperatur | 0,00 L | |
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Höjningstid: 5 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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1.065 - 1.085
1.008 - 1.018
60 - 120
12 - 28
An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer. History: An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity. Style Comparison: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability.
Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught
Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.
Aroma: A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character. Appearance: Color ranges from golden to light orange-copper; most modern versions are fairly pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head. Flavor: Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. 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. Restrained, smooth alcohol warming acceptable. Comments: A showcase for hops, yet remaining quite drinkable. The adjective “double" is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.
