Products
$40.00 USD
Hopmess Monster
American IPA • All Grain • 5.5 gal
Test
October 14, 2024 04:52pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4 lbs
BC Pale;Gambrinus Malting
BC Pale;Gambrinus Malting
This is our Pale malt and has all the same characteristics as our traditional Pale, except we are using only BC grown grain.
- 4.5 lbs
ESB Pale;Gambrinus Malting
ESB Pale;Gambrinus Malting
Our 'Extra Special British' Pale malt is malted for brewers seeking the unique flavor imparted by British Pale Malt. Gambrinus has modified its malting process to give you a distinct malt, traditionally found only on the British Isles.
- 3 lbs
Maris Otter Pale Ale Malt;Thomas Fawcett
Maris Otter Pale Ale Malt;Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- .375 lbs
Medium Crystal Malt;Simpsons
Medium Crystal Malt;Simpsons
Ale colour and flavour adjustment tailored to requirement.
- 2 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
Cascade -5.5 AA% whole; boiled 40 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Centennial -10.0 AA% whole; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
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.
Style (BJCP)
Category: 21 -IPA
Subcategory: A -American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.056 -1.070 |  |
| Terminal Gravity: | 1.008 | 1.008 -1.014 | |
| Color: | 9.7 SRM | 6 -14 | |
| Alcohol: | 6.9% ABV | 5.5% -7.5% | |
| Bitterness: | 141.6 IBU | 40 -70 | |
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