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Old 04-15-2013, 03:37 AM   #1
Norselord
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Join Date: Apr 2013
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Default VOC Pale Ale

Recipe Type: Extract
Yeast: Wyeast British Ale II
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.015
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 5
Secondary Fermentation (# of Days & Temp): 16
Tasting Notes: Throat Puckering bitternss, dry woody hoppiness all around, mellowsh nishely

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.2 SRM SRM RANGE: 8.0-14.0 SRM
IBU: 51.3 IBUs Tinseth IBU RANGE: 40.0-60.0 IBUs
OG: 1.070 SG OG RANGE: 1.050-1.075 SG
FG: 1.015 SG FG RANGE: 1.010-1.018 SG
BU:GU: 0.736 Calories: 223.2 kcal/12oz Est ABV: 7.2 %


Amt Name Type # %/IBU
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 1 10.5 %
8 lbs Pale Liquid Extract (8.0 SRM) Extract 2 84.2 %
8.0 oz Molasses (80.0 SRM) Sugar 3 5.3 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 22.8 IBUs
2.00 oz Chinook [13.00 %] - Boil 40.0 min Hop 5 18.6 IBUs
2.00 oz Horizon [10.00 %] - Boil 20.0 min Hop 6 9.9 IBUs


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This is a nice mind erasing VOC-PA.

I need to explain VOC-PA. IPA is India Pale Ale. The Dutch were active in the region as well. They issued exclusive powers to the Dutch East Indie Company to do business in Indonesia and environs. The Dutch name of the company is Verenigde Oost Indische Compagnie -- VOC

This is the version of IPA that includes Molasses from the Dutch West Indies trading, and the skunkiness of Dutch Pilseners.

It is nice.

Verrry nice.

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