<_MOD_>2016-07-09
Recipes
7372
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123
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<_XName>Recipes
16
<_MOD_>2016-07-09
Lawson's Sip of Sunshine Clone
Jeremy Winn
2016-07-10
1992-02-01
640.0000000
640.0000000
0
0
2820
2400
0
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<_MOD_>2016-07-09
Winn Pot and Cooler (10 Gal/37.8 L) - All Grain
1280.0000000
144.0000000
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0.3000000
102.4000000
1
1
943.3600000
60.0000000
9.0000000
1
144.6400000
128.0000000
4.0000000
0.0000000
640.0000000
96.0000000
0.0000000
72.0000000
100.0000000
Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort.
<_MOD_>2016-07-09
Imperial IPA
India Pale Ale (IPA)
BJCP 2008
3
14
0
1.0700000
1.0900000
1.0100000
1.0200000
60.0000000
120.0000000
2.2000000
2.7000000
8.0000000
15.0000000
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10.0000000
An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA; “double,” “extra,” “extreme,” or any other variety of adjectives would be equally valid. Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops.
Aroma: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.
Appearance: Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.
Flavor: Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.
Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). 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.
Russian River Pliny the Elder, Three Floyd’s Dreadnaught, Avery Majaraja, Bell’s Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan’s Hopsickle Imperial India Pale Ale, Stoudt’s Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop
http://www.bjcp.org
<_MOD_>2016-07-09
Single Infusion, Full Body, Batch Sparge
210.0000000
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
1
90.0000000
1
0
1
102.4000000
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2016-07-09
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>2016-07-09
Mash In
0
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45.0000000
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102.4000000
0.3000000
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210.0000000
166.2418262
0.0000000
<_TExpanded>1
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1280.0000000
144.0000000
0.3000000
<_MOD_>2016-07-09
Malt
0
0
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3.0000000
75.0000000
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0.0000000
0
0
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4.0000000
120.0000000
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0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2016-07-09
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>1969-12-31
Ale, Two Stage
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67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
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4.0000000
10.0000000
7.0000000
30.0000000
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Two stage ale fermentation suitable for just about any ale. Two stage fermentations are used by many homebrewers to improve flavor by separating the active yeast and trub from the beer early.
<_MOD_>2016-07-09
Ingredients
7405
1
1
7182
14
<_XName>Ingredients
16
<_MOD_>2016-07-09
Campden Tablets
5
Water Agent
640.0000000
13
1.0000000
640.0000000
0.0000000
0.1000000
1
0
60.0000000
Use campden tablets to remove chlorine or chloramine from their brewing water.
1
0
1
<_MOD_>2016-07-09
Pale Ale Malt (Avangard)
Germany
Avangard
0
1
0.0000000
136.0000000
3.0000000
80.0000000
0.0000000
64.7619048
0
2
2.0000000
4.5000000
62.0000000
11.0000000
0.0000000
0
1
100.0000000
60.0000000
0.1118750
<_MOD_>2016-07-09
Caravienne Malt
Belgium
0
1
0.0000000
40.0000000
22.0000000
73.9000000
0.0000000
19.0476190
0
3
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.
60.0000000
0.0800000
<_MOD_>2016-07-09
Oats, Flaked
US
0
1
0.0000000
16.0000000
1.0000000
80.0000000
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7.6190476
0
4
1.5000000
9.0000000
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1
30.0000000
Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized
60.0000000
0.0800000
Carafoam
<_MOD_>2016-07-09
Carapils (Briess)
US
Briess
0
1
0.0000000
12.0000000
1.5000000
73.0000000
0.0000000
5.7142857
0
5
0.0000000
1.5000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: None
COLOR: None
ITEM NUMBERS AND PACKAGING OPTIONS
adds body, foam retention, and beer stability without influencing color or flavor.
non-fermentables to balance body and flavor of dark beers
Low usage of 1-5% will help achieve desired resu
60.0000000
0.0781250
<_MOD_>2016-07-09
Caramunich Malt
Belgium
0
1
0.0000000
6.0000000
56.0000000
71.7000000
0.0000000
2.8571429
0
6
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Caramel, copper colored malt. Used in Belgian ales and German bocks.
60.0000000
0.0800000
<_MOD_>2016-07-09
Columbus (Tomahawk)
U.S.
0
0
14.0000000
5.0000000
6.9767442
0.0000000
0.7500000
40.0000000
60.0000000
0.0000000
Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial
31.5809693
7
0
1
1.0000000
<_MOD_>1970-05-14
Citra
U.S.
2
0
12.0000000
4.0000000
9.3023256
0.0000000
1.0000000
25.0000000
20.0000000
0.0000000
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
21.8580301
8
0
1
1.0000000
<_MOD_>2016-07-09
Whirlfloc Tablet
1
Clarity
640.0000000
13
1.0000000
640.0000000
0.0000000
0.1000000
0
0
15.0000000
Aids in clearing yeast and chill haze. Easy to use tablet form.
1
0
9
<_MOD_>2016-07-09
Corn Sugar
4
640.0000000
3
1.0000000
640.0000000
0.0000000
1.0000000
0
0
10.0000000
1
0
10
<_MOD_>2016-07-09
Citra
U.S.
2
0
12.0000000
4.0000000
27.9069767
0.0000000
3.0000000
25.0000000
5.0000000
0.0000000
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
21.5856023
11
0
1
1.0000000
<_MOD_>1970-05-14
Citra
U.S.
2
0
12.0000000
4.0000000
27.9069767
0.0000000
3.0000000
25.0000000
0.0000000
0.0000000
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
0.0000000
12
0
1
1.0000000
<_MOD_>2016-07-09
Safale American
DCL/Fermentis
US-05
0
1
1
1.7000000
1.0000000
0.0000000
6.0000000
13
1
2016-07-10
2016-07-09
200.0000000
73.0000000
80.0000000
59.0000000
75.0000000
0
0
0
5
2011-03-06
American ale, other clean finish ales
American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.
<_MOD_>1970-05-14
Citra
U.S.
2
0
12.0000000
4.0000000
27.9069767
0.0000000
3.0000000
25.0000000
60.0000000
7.0000000
Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown
0.0000000
14
1
1
1.0000000
<_TExpanded>1
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1.0460000
1.0100000
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https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe
Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.
Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.
Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).
-----------------
Adding corn sugar should increase approx. 0.009 gravity points from calculated OG.
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