Products
$50.00 USD
IPA 3-2015 Chinook
American IPA • All Grain • 5.5 gal
Home Grown Hop Experiment
June 11, 2015 07:27am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 12 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.
- 1 lbs
Cara 20 - Caramel Malt;Dingemans
Cara 20 - Caramel Malt;Dingemans
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
- 0.5 oz
Chinook -13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook -13.0 AA% whole; boiled 15 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook -13.0 AA% whole; boiled 5 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.5 oz
Chinook -13.0 AA% whole; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook -13.0 AA% pellets; added dry to secondary fermenter
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale 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.
Notes
Home Grown Hops
Style (BJCP)
Category: 14 -India Pale Ale (IPA)
Subcategory: B -American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.056 -1.075 |  |
| Terminal Gravity: | 1.005 | 1.010 -1.018 | |
| Color: | 8.1 SRM | 6 -15 | |
| Alcohol: | 6.5% ABV | 5.5% -7.5% | |
| Bitterness: | 44.1 IBU | 40 -70 | |
Discussion
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