Topless ISA (2)
Batch Size:
6 gal.
Brewed By: Fox Island Brewing
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
8.75
83.3
Crystal (40L)
.75
7.1
CaraPils
.5
4.8
Corn Sugar
.5
4.8
Total Weight
10.50
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
170.2°F
3.0 gal.
6.0 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Columbus - Pellet
15
1.75
90
110.5
Columbus - Pellet
15
0.75
45
40.6
Simcoe - Pellet
12
0.75
30
27.2
Centennial - Pellet
10.5
0.5
0.5
0.5
Simcoe - Pellet
12
1
0.5
1.0
Columbus - Pellet
15
0.5
Centennial - Pellet
10.5
0.5
Amarillo - Pellet
10
0.5
Columbus - Pellet
15
0.25
Amarillo - Pellet
10
0.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
7 SRM
1.048
4.9
77.1
8.14
FG
IBU
Calories
Target BV
1.011
179.8
210
(per 16 oz. Pint)
1.72
Target Beer Style Info. & Typical Ingredients
INDIA PALE ALE
American IPA
SG Range: 1.056 to 1.075
FG Range: 1.010 to 1.018
IBU Range: 40 to 60+
SRM Range: 6 to 15
Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WLP001 California Ale
Fermentaion Temp: 67°F
Start with 8 gallons of wort from the mash and into the boil planning to boil off 2 gallons, leaving you with 6 gallons to ferment. You will lose the other gallon in dry-hop and transfer to the keg. Also, the first 3 zero hop additions Columbus, Centennial and Simcoe (these Simcoe were actually Citra) are dry-hopped during the first week of secondary fermentation. The other 2 zero hop additions of Columbus and Simcoe (these Simoe were also actually Citra) are dry-hops added during the second week of secondary fermentation. Total dry hop time is 2 weeks.