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85th Place Pale Ale

85th Place Pale Ale

American IPA • All Grain • 5.5 gal

kappel

Seasonal, smooth American IPA

September 13, 2014  10:29am

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 11 lbs Standard 2-Row;Rahr

    Standard 2-Row;Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.5 lbs Caramel Vienna Malt;Malteries Franco-Belges

    Caramel Vienna Malt;Malteries Franco-Belges

    This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.

  • 0.25 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.25 lbs Weyermann CaraFoam®;Weyermann

    Weyermann CaraFoam®;Weyermann

    Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer

  • .25 lbs Munich TYPE I;Weyermann®

    Munich TYPE I;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

  • 0.75 lbs Yellow Corn (Pregelatinized Flakes);Briess

    Yellow Corn (Pregelatinized Flakes);Briess

    Characteristics & Applications: • Pregelatinized Yellow Corn Flakes can be used as a cereal adjunct. The flakes can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than a conventional flaked corn. Also, the corn has been degermed (the oil removed), thus eliminating rancidity. • Using Pregelatinized Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity. • Pregelatinized Yellow Corn Flakes produce a beer with a mild, less malty flavor • Pregelatinized Yellow Corn Flakes produce a drier, more crisp beer. • Use up to 40% as a cereal adjunct in the total grist • Add directly to the mash with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.

  • .5 lbs Rye (Pregelatinized Flakes);Briess

    Rye (Pregelatinized Flakes);Briess

    Characteristics & Applications: • Pregelatinized Rye Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rye Flakes are made from choice rye that is guaranteed ergo-free. Rye Flakes contribute a very clean, distinctive rye flavor. • Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. • Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.

  • 2 oz Palisade® -6.7 AA% pellets; boiled 60 min

    Palisade®

    Palisade™ is an aroma type cultivar bred by Yakima Chief Ranches. Used for its aromatic properties and moderate bittering.

  • 1 oz Centennial -9.1 AA% pellets; boiled 1 min

    Centennial

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

  • 1 oz Sorachi Ace -11.9 AA% pellets; boiled 1 min

    Sorachi Ace

    Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.

  • .5tsp Whirlfloc Tablets (Irish moss) -(omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • .5tsp 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.

  • White LabsWLP001California Ale

    White LabsWLP001California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

1.5 Qt/lb grain. Target 145 F. Soft Colorado Tap water. Mash. 19.5 qt. At 164 F. Sparge 4 gallons, 170 F with 1 tablespoon of 5.2 buffer. Aerate. Ferment at 65-68 F. Dry hop 5 days in primary with 1 oz. citra hops

Style (BJCP)

Category: 14 -India Pale Ale (IPA)

Subcategory: B -American IPA

Range for this Style
Original Gravity: 1.063 1.056 -1.075
Terminal Gravity: 1.010 1.010 -1.018
Color: 8.9 SRM 6 -15
Alcohol: 7.0% ABV 5.5% -7.5%
Bitterness: 61.5 IBU 40 -70

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