{"id":90,"date":"2009-11-05T10:49:23","date_gmt":"2009-11-05T15:49:23","guid":{"rendered":"http:\/\/ec2-50-16-52-214.compute-1.amazonaws.com\/?p=90"},"modified":"2011-02-21T16:46:50","modified_gmt":"2011-02-21T21:46:50","slug":"mark-vii-amber-ipa","status":"publish","type":"post","link":"https:\/\/bardagjy.com\/?p=90","title":{"rendered":"MARK VII &#8211; Amber IPA"},"content":{"rendered":"<p><a href=\"wp-content\/uploads\/2011\/02\/markvii.png\"><img loading=\"lazy\" decoding=\"async\" src=\"wp-content\/uploads\/2011\/02\/markvii.png\" alt=\"MARK VII\" title=\"MARK VII\" width=\"350\" height=\"350\" class=\"alignnone size-full wp-image-106\" \/><\/a><\/p>\n<p>\nThis started as a Sweetwater IPA clone, but again, got changed around and became more of a Amber IPA.\n<\/p>\n<p>\nWe&#8217;ve started using hopville to design the recipes. The methodology goes somewhat like this: find hint of clone recipe (alcohol, color, HBUs), use suggested hop profile, design malts for color and alcohol. Our hopville recipe is <a href=\"http:\/\/hopville.com\/recipe\/106146\/american-ipa-recipes\/amber-ipa\">here<\/a>.\n<\/p>\n<dl>\n<dt><b>4:35<\/b><\/dt>\n<dd>\n<p>\nGrain 1# crystal 40 malt, 1# crystal 60 malt, added to 140&#038;deg F water, bring to 160&#038;deg-170&#038;deg F and steep.\n<\/p>\n<\/dd>\n<dt><b>4:45<\/b><\/dt>\n<dd>\n<p>\nWort at 160&#038;deg F, steep 20 mins.\n<\/p>\n<\/dd>\n<dt><b>5:05<\/b><\/dt>\n<dd>\n<p>\nRemoved grain, added 8# amber malt extract.\n<\/p>\n<\/dd>\n<dt><b>5:20<\/b><\/dt>\n<dd>\n<p>\nAdded 1oz Columbus and 1.75oz Kent Goldings hops.\n<\/p>\n<\/dd>\n<dt><b>6:05<\/b><\/dt>\n<dd>\n<p>\n0.75 Columbus, 1oz Kent Goldings added. Boil 15 more mins.\n<\/p>\n<\/dd>\n<dt><b>6:10<\/b><\/dt>\n<dd>\n<p>\n2tbsp Irish Moss added.\n<\/p>\n<\/dd>\n<dt><b>6:20<\/b><\/dt>\n<dd>\n<p>\n0.75oz Columbus, 0.5oz Kent Goldings added. Heat turned off.\n<\/p>\n<\/dd>\n<dt><b>6:25<\/b><\/dt>\n<dd>\n<p>\nWort pot put in ice bath.\n<\/p>\n<\/dd>\n<dt><b>7:00<\/b><\/dt>\n<dd>\n<p>\nWort at 72&#038;deg F, added to fermemter, added water to wort to bring to 5 gallons.Wyeast American Ale II yeast pitched.\n<\/p>\n<\/dd>\n<dt><b>Fermentation Notes<\/b><\/dt>\n<dd>\n<p>\nFermented for ~5 days in primary, transferred to secondary and added 0.75 Columbus and 0.75 Kent Goldings hops.\n<\/p>\n<p>\n1.060 OG, 1.018 FG\n<\/p>\n<\/dd>\n<dt><b>Kegging<\/b><\/dt>\n<dd>\n<p>\nThis one we kegged! Way easier to keg than to bottle. Force carbonated for a few hours than reduced to ~7PSI for serving. Never quite figured out a good serving pressure. After kegging we tried it, decided it wasn&#8217;t quite ready and let it sit for another two weeks.\n<\/p>\n<\/dd>\n<dt><b>Tasting<\/b><\/dt>\n<dd>\n<p>\nDark hoppy beer. Imagine if a typical California IPA had a love child with a brooding NE IPA. Maybe needed a little more sweetness.\n<\/p>\n<\/dd>\n<\/dl>\n","protected":false},"excerpt":{"rendered":"<p>This started as a Sweetwater IPA clone, but again, got changed around and became more of a Amber IPA. We&#8217;ve started using hopville to design the recipes. The methodology goes somewhat like this: find hint of clone recipe (alcohol, color, HBUs), use suggested hop profile, design malts for color and alcohol. Our hopville recipe is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[11,9],"tags":[145,12,17],"_links":{"self":[{"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/posts\/90"}],"collection":[{"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bardagjy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=90"}],"version-history":[{"count":4,"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/posts\/90\/revisions"}],"predecessor-version":[{"id":283,"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/posts\/90\/revisions\/283"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bardagjy.com\/index.php?rest_route=\/wp\/v2\/media\/106"}],"wp:attachment":[{"href":"https:\/\/bardagjy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bardagjy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bardagjy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}