New England IPA - Vermont IPA
Exalted Beer
8 december 2022 kl 22:54
Bryggd tillsammans med Karl Wreede för Vinterölsträffen 2022 i Stockholm.
En hazy IPA kryddad med saffran, apelsinskal och russin.
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 18,0 L | 30 min | 1.064 SG | 1.014 SG | 31 | 6,5% | 608 |
6 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 31 | 6,5% | 608 |
6 EBC
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| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Rice Hulls | 0,15 kg | 2,4% | 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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| Pale Ale, Low Colour Maris Otter (Simpsons) | 4,35 kg | 69,6% | Malt |
2 EBC
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Typ:
Malt If you require a well modified, high performing malt, but with a low colour, look no further than Low Colour Maris Otter. This heritage barley variety is used to produce an exceptional quality base malts, with high extract and enzymic activity and low nitrogen content. It is kilned at a low temperature, making it perfect for Cask IPAs and Light Coloured Ales. |
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| Oats, Flaked | 0,75 kg | 12,0% | Malt |
1 EBC
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Typ:
Malt Adds body, mouth feel and head retention to the beer
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| Wheat, Torrified | 0,75 kg | 12,0% | Malt |
2 EBC
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Typ:
Malt Unmodified wheat that has been "popped" to open the kernels
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| Cara-Pils/Dextrine | 0,25 kg | 4,0% | Malt |
2 EBC
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Typ:
Malt Significantly increases foam/head retention and body of the beer.
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Cryo - Simcoe | 50 gr | 15 min | Whirlpool | Pellets | 23,00% | 35,5 | 2,8 | |
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Användning: Whirlpool An earthly, citrus, pine hop widely used in IPAs and many American styles. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Simcoe | 50 gr | 15 min | Whirlpool | Pellets | 23,00% | 35,5 | 2,8 | |
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Användning: Whirlpool An earthly, citrus, pine hop widely used in IPAs and many American styles. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 15 min | Whirlpool | Pellets | 25,00% | 19,3 | 1,4 | |
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Användning: Whirlpool Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 15 min | Whirlpool | Pellets | 25,00% | 19,3 | 1,4 | |
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Användning: Whirlpool Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 3 dgr | Torrhumling | Pellets | 25,00% | 0,0 | 1,4 | |
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Användning: Torrhumling Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Simcoe | 25 gr | 3 dgr | Torrhumling | Pellets | 23,00% | 0,0 | 1,4 | |
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Användning: Torrhumling An earthly, citrus, pine hop widely used in IPAs and many American styles. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Citra | 25 gr | 3 dgr | Torrhumling | Pellets | 25,00% | 0,0 | 1,4 | |
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Användning: Torrhumling Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Cryo - Mosaic | 25 gr | 3 dgr | Torrhumling | Pellets | 22,00% | 0,0 | 1,4 | |
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Användning: Torrhumling Mosaic is an earthy, floral, fruity hops widely used for finishing IPAs. Lupulin powder - typically used during the whirlpool/steep or dry hop phases at about half the weight of pellet hops to mazimize aroma/flavor. Concentrated to enhance hop oils. Store near freezing. |
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| Geronimo HopBurst (Simcoe) | 8 gr | 3 dgr | Torrhumling | Kottar | 0,00% | 0,0 | 0,4 | |
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Användning: Torrhumling Dosering: 20ml Homebrew Pouch per ca. 20 liter |
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Lactic Acid | 6,00 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. |
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| Calcium Chloride | 4,94 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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| Epsom Salt (MgSO4) | 2,87 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Salt | 2,65 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. |
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| Baking Soda | 0,11 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. |
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| Jästnäring | 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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| Orange Peel, Sweet | 25 gr | 10 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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| Ascorbic Acid | 1 gr | 0 min | Övrigt | Sekundärjäsning | ||
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Typ: Övrigt Used as an antioxident to preserve wine. Dosage rate of 50 mg per liter. VERY IMPORTANT - Wine must have a free SO2 level of at least 30 mg/l before adding ascorbic acid or you run the risk of creating hydrogen peroxide which will oxidize the wine. Check free SO2 level with a titrate kit before using. |
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| Russin | 150 gr | 3 dgr | Smak | Sekundärjäsning | ||
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Typ: Smak Chop them up and steep in boiled water for 10-15 minutes. |
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| Orange Peel, Sweet | 25 gr | 3 dgr | Krydda | Sekundärjäsning | ||
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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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| Saffron | 2 gr | 3 dgr | Krydda | Sekundärjäsning | ||
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Typ: Krydda "Saffron Tea: The secret to getting your money's worth with saffron is to... make a tea out of it before you add it to a recipe. Yes, a tea, sometimes referred to as an infusion or "steeping" saffron. This is exactly the same principle you use in making any tea - the longer the saffron steeps, the stronger its flavor, aroma and color. Where saffron preparation differs from tea is that you can release saffron effectively in hot liquid such as water, broth or milk or in room temperature white wine, vodka, rosewater, orange blossom water, white vinegar or citrus juice. In other words, saffron's chemicals respond positively to hot liquid or room temperature alcohol and acids (citrus). The amount of liquid is not important, use whatever is called for in your recipe or add just a teaspoon or two of hot water to a recipe, which will not harm it. Then put the threads or powdered saffron in the liquid and leave it for a minimum of 20 minutes before you add this "tea" to the recipe. Do not remove the saffron threads from the liquid. They continue to release aroma, flavor and color for up to 24 hours which is why saffron dishes and breads always taste even stronger as leftovers. With more flavor, aroma and color release than you would otherwise have, steeping saffron is the most economical way to use this spice. Once you get comfortable cooking and baking with saffron, you will find the longer you steep your saffron, the less you will need per recipe. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Juice | A38 | Imperial Yeast | Flytande | 74% | 18°C - 23°C | |
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Labb: Imperial Yeast Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Proteinrast | 52°C | 20 min | 22 min | Temperatur | 11,78 L | |
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Höjningstid: 22 min |
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| Inmäskning | 66°C | 90 min | 9 min | Temperatur | 0,00 L | |
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Höjningstid: 9 min |
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| Utmäskning | 78°C | 10 min | 6 min | Temperatur | 0,00 L | |
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Höjningstid: 6 min |
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1.058 - 1.071
1.010 - 1.018
30 - 60
5 - 15
New England IPA, NEIPA, är en vidareutveckling av amerikansk IPA, där humlekaraktären ökat samtidigt som den upplevda beskan har minskat. Mycket stora smak- och aromgivor samt torrhumling ger ett utmärkande disigt utseende. Jäst med låg flockning och låg förjäsbarhet används ofta för att öka disigheten och höja restsötman. Ölet har en kraftig arom och stor smak av humle, samt en len och fyllig kropp utan hög beska. Smaker och dofter av josig tropisk frukt förekommer i detta öl utan att frukt tillsätts. NEIPA bör konsumeras relativt ung för att det karakteristiskt fräscha humleintrycket ska upplevas.
Amazing Haze 6,5% /Stigbergets Bryggeri - O/O Narangi IPA 6,8% /O/O Brewing
Ska innehålla en mycket stor fräsch och fruktig humledoft med arom av tropisk frukt och/eller citrus. Humledoften ska ej upplevas gräsig eller kryddig. Fruktestrar bör finnas på medium till hög nivå. Neutral maltarom med lätta brödiga inslag får förekomma på låga nivåer. Ingen karamellarom får förekomma. Alkoholtoner får förekomma på låga nivåer. Halmgul till gyllengul. Opak och disig av kraftig humling och jäst med låg flockulering. Kraftigt vitt skum. Mycket kraftig smak av tropisk frukt och/eller citrus ska dominera. Fruktestrar på medium till höga nivåer bör finnas. Neutral maltsmak med lätta brödiga inslag får förekomma på låga nivåer. Ingen karamellsmak får förekomma. Alkoholsmak får förekomma men den får ej vara spritig. Ska ej upplevas söt från ojästa sockerarter. Inga kärva eller brännande humlesmaker ska märkas. Beska på låg till medium nivå. Medium till stor kropp. Mjukt, lent och fylligt. Medium kolsyra.
