Body Corp. XPA v1SRM 8 coloured beer glass

BJCP StyleAmerican IPA - 21A
TypeAll Grain
NotesA decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.

History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.

Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
ProfileAroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.

Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
Batch Size12.0 L
Mash66.0° for 75.0 min
Boil Time60.0 min
Efficiency78.0 %
IBU40.3 IBUs
EBC17.0 EBC
OG1.053 SG (Est. 1.055 SG)
FG1.011 SG (Est. 1.011 SG)
ABV5.5 % (Est. 5.9 %)
Std drinks1.4 per 330ml stubby
3.3 per 750ml longneck
1.2 per middy
1.8 per schooner

FermentablesGrain icon

NameAmountColour% of Grain
Pale Malt, Traditional Ale (Joe White)2.00 kg5.9 EBC72.73 %
Gladfield Pilsner Malt0.50 kg3.8 EBC18.18 %
Crystal, Light (Simpsons)0.25 kg104.0 EBC9.09 %
Total grain bill2.75 kg--

HopsHops icon

NameAmountTimeUseAlpha
Amarillo15.00 g60.0 minsBoil6.0%
Amarillo10.00 g20.0 minsBoil6.0%
Strata30.00 g0 daysDry Hop5.5%
Total hops55.00 g---

MiscMiscellaneous icon

NameAmountTimeUseType
Whirlfloc Tablet1.00 Items10.0 minsBoilFining

YeastYeast icon

NameLabTypeAttTemp
US-05 - Safale AmericanDCL/FermentisAle76.5 %15.0 C - 23.9 C

NotesNotes icon

Notes
#2007
04/07/20 Brew day
05/07/20 Pitched yeast @ 17deg
10/07/20 Dry hopped
14/07/20 Cold crashed
16/07/20 Bottled, 1tsp sugar
-11 x 750ml Longecks
-2 x 330ml stubbies
=8.91L