| BJCP Style | American IPA - 21A |
|---|---|
| Type | All Grain |
| Profile | Aroma: 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 Size | 12.0 L |
| Mash | 69.0° for 45.0 min |
| Boil Time | 60.0 min |
| Efficiency | 72.0 % |
| IBU | 36.4 IBUs |
| EBC | 14.4 EBC |
| OG | 1.033 SG (Est. 1.037 SG) |
| FG | 1.010 SG (Est. 1.010 SG) |
| ABV | 3.0 % (Est. 3.5 %) |
| Std drinks | 0.8 per 330ml stubby 1.8 per 750ml longneck 0.7 per middy 1 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Malt, Traditional Ale (Joe White) | 1.50 kg | 3.0 SRM | 75 % | |
| Crystal, Light (Simpsons) | 0.20 kg | 52.8 SRM | 10 % | |
| BEST Acidulated (BESTMALZ) | 0.15 kg | 3.0 SRM | 7.5 % | |
| Carapils (Briess) | 0.15 kg | 1.5 SRM | 7.5 % | |
| Total grain bill | 2 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Mosaic (HBC 369) | 5.00 g | 60.0 mins | Boil | 3.5% |
| Mosaic (HBC 369) | 5.00 g | 40.0 mins | Boil | 3.5% |
| Mosaic (HBC 369) | 5.00 g | 20.0 mins | Boil | 3.5% |
| Mosaic (HBC 369) | 20.00 g | 2 days | Dry Hop | 3.5% |
| Simcoe | 20.00 g | 2 days | Dry Hop | 4.5% |
| Total hops | 55.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 10.0 mins | Boil | Fining |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| US-05 - Safale American | DCL/Fermentis | Ale | 76.5 % | 15.0 C - 23.9 C |
| #2304 3/6/23 Brew day 4/6/23 Pitched yeast @ 21deg, spunding valve set to 10psi 8/6/23 First dry hop (Mosaic) for 4 days 10/6/23 Second dry hop (Simcoe) for 3 days 12/6/23 Bottled -9 x 750ml Longnecks, 1 tsp sugar -6 x 330ml stubbies, 1/2 tsp sugar |