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$20.00 USD
Sellafield 1
English IPA • Extract • 3.25 gal
Liquid Malt late addition. 152 mash
July 18, 2015 05:05pm
0.0/5.0 0 ratings
Ingredients (Extract, 3.25 gal)
- .125 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 0.75 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.5 lbs
Weyermann CaraRed®;Weyermann
Weyermann CaraRed®;Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.125 lbs
Special B - Caramel malt;Dingemans
Special B - Caramel malt;Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.375 lbs
Aromatic Malt;Briess
Aromatic Malt;Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3.3 lbs
Liquid Light;Muntons
Liquid Light;Muntons
Selected English lager malt is used to produce this fine consistent light malt extract.
- 2.1 lbs
CBW® Golden Light Powder (Dry Malt Extract);Briess
CBW® Golden Light Powder (Dry Malt Extract);Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light (Powder) is a dry, 100% pure malted barley extract made from 100% Briess malts and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- .125 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1 oz
Herkules -15.0 AA% whole; boiled 30 min
Herkules
Spicy, powerful.
- 1 oz
Brambling Cross -6.0 AA% whole; boiled 15 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 1 oz
Citra® -13.7 AA% whole; boiled 1 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
-
FermentisS-04Safale S-04
FermentisS-04Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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. 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
2 packages of yeast.
Style (BJCP)
Category: 14 -India Pale Ale (IPA)
Subcategory: A -English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.050 -1.075 |  |
| Terminal Gravity: | 1.017 | 1.010 -1.018 | |
| Color: | 18.0 SRM | 8 -14 | |
| Alcohol: | 8.1% ABV | 5% -7.5% | |
| Bitterness: | 63.0 IBU | 40 -60 | |
Discussion
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