• Favorite
  • Discuss
  • Subscribe
Connect
Summer Hops

Summer Hops

American IPA : All Grain : 5 gal

MonkeyKing

Session IPA with some fresh hops

July 31, 2014 at 07:48pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs American Caramel 10°L

    American Caramel 10°L

    This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • .5 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 5 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 2 oz Cascade - 5.5 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.054 1.056 - 1.075
Terminal Gravity: 1.011 1.010 - 1.018
Color: 7.0 SRM 6 - 15
Alcohol: 5.6% ABV 5.50% - 7.50%
Bitterness: 73.5 IBU 40.00 - 70.00

Discussion

weasel 09

hey

2014-08-05 4:18pm

sounds like a good malty ipa. how did it turn out?

MonkeyKing

Made a few changes

2014-08-05 4:43pm

At the last minute I made a few changes, because I didn't want this to be too malt-centered -- really trying to taste the home grow hops. I went with 9lbs 2 row and 1 lb of vienna. It is fermenting now. But, I have brewed with 100% munich or vienna several times, and I really, really like it. It gives enough malt structure to let you really go big on the hops.

Post a Comment

Subscribe to this discussion.