<_MOD_>2016-07-09 Recipes 7372 1 0 123 1 <_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 0 <_MOD_>2016-07-09 Winn Pot and Cooler (10 Gal/37.8 L) - All Grain 1280.0000000 144.0000000 1 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 7.5000000 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 0 525.0000000 156.0000000 45.0000000 2.0000000 102.4000000 0.3000000 1280.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 210.0000000 166.2418262 0.0000000 <_TExpanded>1 0 1280.0000000 144.0000000 0.3000000 <_MOD_>2016-07-09 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 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 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 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 0.0000000 7.6190476 0 4 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 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 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 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. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 67.6276557 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1