American IPA – Brew Day Oct 23, 2013
Good morning. While I was riding my bike in to work this morning, I passed the fast growing Fremont Brewery and I couldn’t help but smell the awesome sweet wort. I turned to look and saw the steam emanating from the building. This got me thinking …. ” I need to make a beer!” I have a bag of my dried Centennial hops from my 2013 harvest and now would be a good time to use them. A quick check on my inventory on hand and I noticed that I have 2 cans of Coopers Lager and a sachet of Safale 05 American Ale yeast. I also have some dextrose which I can use to boost the alcohol content.
Well this is what I came up with… an American IPA.
History
An American version of the English IPA style that reflects high alpha American hops and the American style. Originated with the recent Craft Beer revolution when American brewers attempted to duplicate the English styles with US ingredients.
Description
Smooth, medium body with medium to high hop flavor. Hops may be citrusy, floral, resinous, piny or fruity. Low to med malt flavor. Med gold to reddish color. Clear. Med to Med-high carbonation. An American version of the English IPA style that uses American ingredients and has an American style to it. Intense hoppy, citrusy, floral – typical of American hops variety used.
Characteristics
- Color Range: 6.0-15.0 SRM
- Original Gravity Range: 1.056-1.075 SG
- Final Gravity Range: 1.010-1.018 SG
- Bitterness Range: 40.0-65.0 IBU
- Alcohol by Volume Range: 5.5-7.5 %
- Carbonation Range: 2.2-2.7 vols
- BJCP Style Number: 14 B
What will the final bitterness range of this brew be? Well I am going to shoot for a bitterness level of 50 IBU. I have come up with the following calcuation to determine the fill level for water in this brew.
(390 IBUs x 3.4kg) / x(liters) * .80 (reduction from fermentation) = 50 IBUs
The final result is approximately 21 liters of water. I am going to use approximately 500 grams of dextrose to shoot for an ABV level of 6%. I’ll dry hop with my Centennial Hops after the first week of fermentation. Easy Brew and back to work. I’m going to report the time from beginning of cleaning the equipment until I have the fermenter stored. This will include all the solo camera work of course. So now onto my utility room where I will begin…
