Author Topic: Argentine IPA (IPA Argenta)  (Read 141 times)

Offline Louhomebrew

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Argentine IPA (IPA Argenta)
« on: September 05, 2020, 09:08:10 PM »
Argentine IPA - (IPA Argenta del Festival Cerveceros del Oeste)
Recipe:

OG: 1060
Pilsner: 80%
Malted Wheat: 12%
Carapils: 8%

Hops:
Cascade, Mapuche and Nugget are typical, although Spalt, Victoria or Bullion

Bullion (60 minutes) to get 50ibus.
hops can be added in whirlpool or hopstand for a more hoppy profile
we add 1 gram per liter in whirlpool and another 1 gram per liter in hopstand.

Yeast: US-05


Argentine IPA
Overall Impression: A decidedly hoppy and bitter, refreshing and moderately strong Argentine pale ale. The clue is drinkability without harshness and best balance.
Aroma: Intense hop aroma with a citrusy and floral character derived from Argentine hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness and caramel may be found in the background, but should be at a lower level than in English examples. Fruitiness from esters and light phenolics from fermentation of wheat may also be detected in some versions, although a neutral fermentation character is usual. Some alcohol may be noted in stronger versions. No DMS. The diacetyl is a high demerit because it can cover aroma hops, and never should be present.Appearance:Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions or with unmalted wheat may be little hazy. Good head stand, persistent.
Flavor: Hop flavor is medium to high, and should reflect an Argentine hop character: citrusy, grapefruit and tangerine peel must be dominant. May have some floral character like orange blossoms, or herbal and resinous, although it is less common and should only add complexity. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or spicy flavors from wheat, malted or unmalted, are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh
Medium-dry to dry finish, refreshing. Some clean alcohol flavor can be noted in stronger versions. 
Mouthfeel: Medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine with wheat to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts, and more dry than American counterparts.
History:An Argentine version of the historical English style, developed in 2013 from Somos Cerveceros Association meetings, when its distinctive characteristics were defined. Different from an American IPA in that it is brewed with wheat and using Argentine hops, with its unique flavor and aroma characteristic. Based on a citrus (from Argetine hop) and wheat pairing idea, like in a witbier. Low amounts of wheat are similar to a Kölsh grist, as is some fruitiness from fermentation.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing) with up to 15% wheat, either malted or unmalted; Caramel malts should be limited and preferably be caramel wheat. Argentine hops like Cascade, Mapuche and Nugget are typical, although Spalt, Victoria or Bullion may be used to add complexity; American yeast that can give a clean or slightly fruity profile.
Water character varies from soft to moderately sulfate. 
Vital Statistics:
OG:  1.055 – 1.065
IBU: 35 – 60
FG:  1.008 – 1.015
SRM: 6 – 15
ABV: 5.0 – 6.5%.

Regards
Javier Ramirez