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The west coast IPA is one of the pioneering styles of beer that drove the American Craft Beer Movement over the last few decades. Although it has been superseded in popularity by juicy, less bitter New England Style Hazy IPAs, I still have a soft spot in my heart for the bitter hop explosions of the 2000s. My fermentation temp control system died on me halfway through this brew, resulting in a very high fermentation temperature, but the beer was still saved with a good dose of dry hops and a very forgiving yeast. Recipe that inspired this brew: http://scottjanish.com/west-coast-ipa... ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE:https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON: / theapartmentbrewer ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/FmDdAUL4... Recipe for 5 gallons, your efficiency may vary: "Catatonic State" 6.4% ABV 79 IBU 12.5 lb Thomas Fawcett Pearl (92.6%) 0.5 lb Weyermann Carafoam (3.7%) 0.5 lb Weyermann CaraMunich I (3.7%) Single Infusion Mash at 150 (65 C) for 60 min Water (ppm): Ca: 93, Mg: 21, Na: 5, SO4: 216, Cl: 53, HCO3: 5 Add 8g Gypsum, 5g Epsom, and 3g CaCl to 8 gal (30 L) of spring water. Adjust mash pH to 5.2-5.5 with lactic acid if needed. 60 minute boil 60 min - 1 oz (28g) Columbus (14.9% AA) 5 min - 0.5 oz (14g) Simcoe (12.9% AA) 30 minute whirlpool at 180 F (82 C) with: -2 oz (56g) Centennial (8.2% AA) -2 oz Citra (13.2% AA) Dry Hop after primary fermentation with 2 oz Cascade, 2 oz Simcoe and 2 oz Citra for no more than 5 days. OG: 1.060 Yeast: Safale US-05 Dry Ale Yeast Ferment at 65 F (18 C) for 10-14 days, add dry hops after primary fermentation completes, rack beer off dry hops after completion, allow to condition for another week at room temperature and then cold crash and carbonate. FG: 1.008 ------------------------------------------------------- 0:00 Intro and Welcome 0:37 Style Description and Approach 4:22 Recipe 7:48 Mash 8:51 Boil, Whirlpool and Yeast Pitch 10:12 Fermentation Plan 14:17 Fermentation Follow-Up 17:21 Pour and Tasting Notes 20:56 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #West #Coast #IPA #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #dryhop #cascade #citra #centennial #columbus #simcoe #hops