American IPA
The Fermentery
18 januari 2016 kl 09:43
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 18,9 L | 75 min | 1.082 SG | 1.019 SG | 349 | 8,3% | 427 |
18 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 349 | 8,3% | 427 |
18 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt, Maris Otter | 3,86 kg | 56,7% | Malt |
6 EBC
|
|
|
Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
|||||
| Pale Malt, 2 Row | 2,27 kg | 33,3% | Malt |
4 EBC
|
|
|
Typ:
Malt Gambrinus brewers pale malt, suitable for use as a base for many beers. |
|||||
| White Wheat Malt | 0,45 kg | 6,7% | Malt |
5 EBC
|
|
|
Typ:
Malt White wheat gives a malty flavor not available from raw wheat.
|
|||||
| Caravienne Malt | 0,23 kg | 3,3% | Malt |
43 EBC
|
|
|
Typ:
Malt Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales. |
|||||
| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Centennial | 113 gr | 60 min | Kok | Pellets | 10,50% | 119,7 | 6,0 | |
|
Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
|
||||||||
| Cascade | 28 gr | 10 min | Kok | Pellets | 8,00% | 8,3 | 1,5 | |
|
Användning: Kok A hops with Northern Brewers Heritage
|
||||||||
| Centennial | 28 gr | 10 min | Kok | Pellets | 10,50% | 10,9 | 1,5 | |
|
Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
|
||||||||
| Centennial | 28 gr | 4 dgr | Kok | Pellets | 10,50% | 0,0 | 1,5 | |
|
Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
|
||||||||
| Citra | 28 gr | 4 dgr | Kok | Pellets | 13,00% | 0,0 | 1,5 | |
|
Användning: Kok Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
|
||||||||
| Homegrown Hops | 28 gr | 10 min | Kok | Pellets | 0,00% | 0,0 | 1,5 | |
|
Användning: Kok |
||||||||
| Simcoe | 28 gr | 4 dgr | Kok | Pellets | 15,50% | 0,0 | 1,5 | |
|
Användning: Kok High alpha bittering hops with good aroma characteristics.
|
||||||||
| Willamette | 28 gr | 10 min | Kok | Pellets | 5,40% | 5,6 | 1,5 | |
|
Användning: Kok Used for: Finishing American and British Ales
|
||||||||
| Willamette | 28 gr | 4 dgr | Kok | Pellets | 5,50% | 0,0 | 1,5 | |
|
Användning: Kok Used for: Finishing American and British Ales
|
||||||||
| Amarillo | 14 gr | 10 min | Kok | Pellets | 12,50% | 6,5 | 0,7 | |
|
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.
|
||||||||
| Citra | 14 gr | 10 min | Kok | Pellets | 13,00% | 6,7 | 0,7 | |
|
Användning: Kok Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
|
||||||||
| Simcoe | 14 gr | 10 min | Kok | Pellets | 15,00% | 7,8 | 0,7 | |
|
Användning: Kok High alpha bittering hops with good aroma characteristics.
|
||||||||
| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Irish Moss | 11097731528091487000000000,00 stycken | 15 min | Klarning | Kok | ||
|
Typ: Klarning Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. |
||||||
| Yeast Nutrient | 5547740009035338000000000,00 stycken | 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. |
||||||
| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| American Ale | 1056 | Wyeast Labs | Flytande | 75% | 16°C - 22°C | |
|
Labb: Wyeast Labs Soft, smooth, clean finish. Very well balanced. Very versitile -- works well with many ale styles. |
||||||
| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 67°C | 60 min | 15 min | Infusion | 17,99 L | |
|
Höjningstid: 15 min |
||||||
| Utmäskning | 77°C | 10 min | 10 min | Temperatur | 0,00 L | |
|
Höjningstid: 10 min |
||||||
Du måste logga in för att posta kommentarer
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.
