Hot answers tagged americanipa
Here is a pretty useful chart of different types of hops and the flavors they tend to impart on beer. http://zekeshore.com/hops_v1.12.png Things change depending on year and growing location, as well as hop style, but this is a good general idea.
Per its name, Citra is also a good citrus-y variety. If you want to know what it adds, compare a Sierra Nevada pale ale (Cascade) to a Sierra Nevada Torpedo IPA (dry-hopped with Citra).
Cascade hops have a grapefruit aroma, and Amarillo, orange. Those are the stronngest citrussy hops I know of. I'd imagine you get most of the citrus flavour & aroma out of large amounts of late-boil, finishing, and dry hops.
Yes. A simple base recipe to think about is just this: Base malt, 90-95%: For the alcohol ;-) Crystal malt, 5-10%: Add a little sweetness and malty, caramelly characteristic, but not too much! Hops: Some nice American hops based off of your preferred beers Yeast: American ale yeast, for a cleaner finish characteristic of American IPAs This is a very ...
It's likely that your pellets had some very finely chopped hops in them. They have escaped the bag and triggered a bit of bubble formation in the beer, bringing them to the top of the beer. Hopefully they'll stick to the fermenter when you rack or bottle.
Have a look at An Enthusiast's Guide to Homebrew Beers: Making Ales, Lagers and Unique Hybrid Styles by Sam Calagione, it's got a recipe for 60 Minute IPA in it, as well as another for Hopfather a 100 IBU IPA. The recipes are all extract brews, so you only need some way of boiling the extract with hops and you're set. I've made quite a few of the recipes ...
Citra is more tropical fruit than citrusy. It's really reminiscent of passion fruit. To me, Cascade is grapefruity, Amarillo and Summit are tangerine, Simcoe and to a lesser extent Centennial are lemony.
You can try Muntons Pale Ale malt - it's a good solid base that's fairly clean and doesn't bring oodles of that soft biscuit maltiness and complexity that you get with the Maris Otter malt. It's highly modified, so well suited to single infusions and has good diastatic power so you can add adjuncts to the mash also. Being a pale malt rather than a ...
It's too soon to bottle. If fermentation is not completely finished and you bottle, you risk having bottles exploding; loosing beer. It is no worth the risk. Make sure the fermentation is complete before bottling. Take a gravity reading at the end fermentation, and if the gravity reading is steady for 2-3 days, it generally means it's done. Waiting a ...
The time range is only an estimate it's ok to be a bit over or under, same for the predicted final gravity. The airlock is also only useful as an estimate, there could be plenty of activity going on while there isn't much visibly going on. The only completely reliable method to know that fermentation is done, is that the gravity has stabilized. Leave it for ...
Keep in mind that Vienna malt needs to be mashed. Although if you steep it for 45-60 min. at about 150F, that will be pretty much the same as mashing. Also, amber extract will have crystal and other malts already added to it. I'd recommend using the lightest extract you can find, preferably dry, then add your own specialty malts.
I'd get rid of everything where you don't know why it's in the recipe. As a beginning brewer, I try to keep my ingredients to a bare minimum (1 lme/dme, 1 steeping grain, 1 hop, 1 yeast) when making my own recipes (ok, I made a triple-hop ale but the hops I stole from Duvel so that doesn't count). Also, I "develop" my recipes on a site with a built-in ...
Saaz hops is great for citrus. Many homebrewers never brew with Saaz... not sure why. Perhaps because it is traditionally a lager hop, or because it is slightly more expensive. Bitter with Magnum, flavor/aroma addition with Saaz. I just brewed a 20L batch of Blonde Ale using a base of Pils malt, 1 lb rye, 1 lb corn sugar, Magnum bittering, Saaz for 30 ...
I like Citra, Amarillo and Cascade for citrusy aromas.
One thing you could try is to add some ginger extract to a bottle of commercially made IPA to test it out. If you like the result, you can further experiment with the amount of ginger you think is appropriate to add to the beer. If you don't like it, then you just avoided brewing 5 gallons of beer you won't want to drink. If you decide to do this ...
Very much like the results from Willamette (along with Cascade).
I have used Amarillo in an IPA before and when it came to bottling my wife said, the whole appartment smelled like grapefruit.
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