IPA is incredibly popular. But what is IPA? After much thought, I think I've cracked. It might be a bit too prescriptive so I may have to loosen it up a little.
| OG | 1001-1200º | piss weak to falling over |
| FG | 990-1199º | watered-down water to tar |
| ABV | 0%-25% | waste of time to where's the toilet? |
| apparent attenuation | 0.1%-99.9% | empty nest to fully tanked |
| acidity | 3 pH and up | battery acid and up |
| IBU | 0 - 350 | nothing to tongue-scorching |
| colour | 0 - 250 SRM | pissy straw to obsidian black |
| Appearance | mountain stream to Mississippi mud | |
| additional ingredients | any grain, malted or unmalted | |
| fruit | ||
| vegetable | ||
| plant | ||
| animal | ||
| mineral | ||
| root | ||
| spice | ||
| herb | ||
| coffee | ||
| tea | ||
| chocolate | ||
| cocoa | ||
| nut | ||
| seed | ||
| lactose | ||
| lactic acid | ||
| opium | ||
| passion | ||
| vanilla |
What do you think? Too tight?
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11 comments:
You've missed some really common ingredients:
Blood, sweat & tears.
And not to forget: Star San!
Could do with a colour spec. really.
I think that sums it up pretty well. Anytime you buy a different kind you are in for a surprise sometimes pleasant often barely palatable(but never left unfinished).
Way too restrictive, arguments will ensue.
You left out SRM -- zero to pitch black...
Just about right.
You could also talk about how it's served anywhere from a week old and highly carbed with injected CO2 all the way to long aging in oak barrels with weird bacteria and yeasts and naturally carbed in casks.
Why are people missing the colour spec? It's there right under the bitterness.
Doesn't IPA stand for "I Piss Aqua/Alcohol"?
HAHAHAHHA, definitely miss tears!
But... the yeast?
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