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75 run stopper

75 run stopper

Specialty Beer : Extract : 5 gal

Burner4me

attempt at American brown ipa

April 2, 2014 at 08:50am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 0.5 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • 0.5 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 0.5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • 0.25 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 5.0 lbs Amber Dry; Brewferm

    Amber Dry; Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • 1.0 oz Northern Brewer - 6.5 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1.0 oz Willamette - 5.0 AA% pellets; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1.0 oz Fuggle - 4.3 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz Irish Moss - 15minutes (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

American brown ipa 1 ounce fuggles dry hopped for aroma

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.053 1.026 - 1.120
Terminal Gravity: 1.010 0.995 - 1.035
Color: 20.0 SRM 1 - 50
Alcohol: 5.6% ABV 2.50% - 14.50%
Bitterness: 63.6 IBU 0.00 - 100.00

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