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Hatchet Wound IRA

Hatchet Wound IRA

American IPA : Extract : 4.75 gal

Lupulin Fields

A bloody good time

September 13, 2013 at 10:41pm

0.0/5.0 0 ratings

Ingredients (Extract4.75 gal)

  • 3.00 lbs Weyermann CaraRed®; Weyermann

    Weyermann CaraRed®; Weyermann

    Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer

  • .75 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 1.00 lbs Caramel Malt 20L; Briess

    Caramel Malt 20L; Briess

    Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 20L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 8.00 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 2.00 oz Citra™ - 12.0 AA% pellets; boiled 60 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2.00 oz Amarillo® - 8.5 AA% pellets; boiled 15 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 4.00 oz Centennial - 10.0 AA% whole; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1/2 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1764-PC ROGUE Pacman

    Wyeast 1764-PC ROGUE Pacman

    A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Notes

Initial steeping grains did not produce the red color i wanted, so another trip to the store was needed. Now back at it, steeping 2 lbs of CaraRed and 1 lb of Caravienne in 160 degree water for 30 mins. Due to time and fear of ending up with a huge 10% monster, I dropped the 2 lbs of Gamrinus Canadian Pale Malt, 3lbs Organic 2 Row, and the 1 lb of Best Malz Pilsen and save it for a different batch. (Corn Row Pale Ale) Sparged grains w/ 1 gal of 174 degree water. Started boil and added 1 oz of Citra by accident. Added 1 oz of Simcoe at 48 mins lwft in boil. add 1 oz os Simcoe at 30 mins followed the rest as scheduled. Added 1/4 oz of mixed Cascade and Centennial Hops from my 1st crop 2013. Added 1 oz Centennial Whole leaf Hops to the stainer and slowly poured the hot wort through. wth this many pellet hops the straining was very slow. The uncommonly hot late summer day (100 F) made the cool down with the wort chiller very slow as well. OG Wort: 1.071 nailed it! FG: 1.006?!? wow that's lower than expected Final ABV: 8.515 Brew date: 9/11/13 Dry Hopped: 1oz Willamette Whole Leaf Hops Racked off hops:12/23/13 Bottled: 4/5/14

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.080 1.056 - 1.075
Terminal Gravity: 1.016 1.010 - 1.018
Color: 15.3 SRM 6 - 15
Alcohol: 8.4% ABV 5.50% - 7.50%
Bitterness: 142.7 IBU 40.00 - 70.00

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