Difference between revisions of "American IPA"
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| − | My interpretation of the American IPA. I've been iterating on it a while. | + | My interpretation of the American IPA. I've been iterating on it a while. Some individual batches under shown on subpages: |
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{{Special:PrefixIndex/American_IPA/|stripprefix=1|hideredirects=1}} | {{Special:PrefixIndex/American_IPA/|stripprefix=1|hideredirects=1}} | ||
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| + | The overall concept to my American IPA is heavily inspired by [https://web.archive.org/web/20160501043743/http://societyofbarleyengineers.org/wp-content/uploads/2015/04/ArtOfHop-Fu.pdf Kelsey McNair]'s work on the topic. My version, however, uses more "New World" hops as well as some patent-encumbered hops (the practice of which, I am not a fan). | ||
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| + | == Future Iterations == | ||
| + | [[File:dry-hopping-ipa.jpg|500px|thumb|Prepping 2nd round of dry-hopping]] | ||
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| + | * Use only those hops which the [http://www.ars.usda.gov/Research/docs.htm?docid=14772 USDA] has released into the public domain. Of those hops I am particularly interested in Bullion. Although I have never used Bullion, I understand that it was a hop that is heavily utilized in Ballantine IPA. | ||
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| + | * Fermentation with [https://web.archive.org/web/20160319223432/http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html WLP644 Saccharomyces "Bruxellensis" Trois] | ||
[[category:beer]] | [[category:beer]] | ||
Latest revision as of 20:05, 22 May 2016
My interpretation of the American IPA. I've been iterating on it a while. Some individual batches under shown on subpages:
The overall concept to my American IPA is heavily inspired by Kelsey McNair's work on the topic. My version, however, uses more "New World" hops as well as some patent-encumbered hops (the practice of which, I am not a fan).
Future Iterations
- Use only those hops which the USDA has released into the public domain. Of those hops I am particularly interested in Bullion. Although I have never used Bullion, I understand that it was a hop that is heavily utilized in Ballantine IPA.
- Fermentation with WLP644 Saccharomyces "Bruxellensis" Trois
