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Apollo IPA

Apollo IPA

American IPA • All Grain • 45 L

Matthew Jolly

Boil just 30 minutes. 200g hop stand 10 minutes. 100g hop stand 10 minutes after switch off for 10 minutes before cooling.

June 26, 2015  09:31am

0.0/5.0 0 ratings

Ingredients (All Grain45 L)

  • 10 kg Maris Otter Malt;Bairds Malt

    Maris Otter Malt;Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 1 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1.7 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 100 g Apollo -17.0 AA% whole; boiled 30 min

    Apollo

    This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note.—usahops.org

  • 300 g Apollo -17.0 AA% whole; boiled 0 min

    Apollo

    This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note.—usahops.org

  • 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

Split batch. Half using Danstar BRY-97 American West COast dried yeast and half using Yeast Bay Wallonian Farmhouse yeast.

Style (BJCP)

Category: 14 -India Pale Ale (IPA)

Subcategory: B -American IPA

Range for this Style
Original Gravity: 1.066 1.056 -1.075
Terminal Gravity: 1.014 1.010 -1.018
Color: 6.1 SRM 6 -15
Alcohol: 6.9% ABV 5.5% -7.5%
Bitterness: 61.0 IBU 40 -70

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