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Spotted Tongue English American IPA

Spotted Tongue English American IPA

English IPA • All Grain • 5.5 gal

Homebrewer Stan

Trying to recreate Marcus' recipe

January 3, 2015  11:46pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 12.25 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.

  • 0.5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.5 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.

  • 0.5 lbs 2-Row Caramel Malt 120L;Briess

    2-Row Caramel Malt 120L;Briess

    Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Midwest Wheat Malt

    Midwest Wheat Malt

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

  • .75 oz Columbus -12.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 2 oz Cascade -4.0 AA% pellets; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 oz Cascade -4.0 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • White LabsWLP090San Diego Super

    White LabsWLP090San Diego Super

    A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

Style (BJCP)

Category: 14 -India Pale Ale (IPA)

Subcategory: A -English IPA

Range for this Style
Original Gravity: 1.059 1.050 -1.075
Terminal Gravity: 1.013 1.010 -1.018
Color: 13.8 SRM 8 -14
Alcohol: 6.1% ABV 5% -7.5%
Bitterness: 61.0 IBU 40 -60

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