11.5°Plato

Northern Hemisphere Harvest® Torpedo® Extra IPA

11.5°Plato

Big hop flavor in an easy-drinking IPA.

The Plato scale is a measurement of the density of liquid. The number tells brewers how big or small a resulting beer will be—the larger the number the bigger the beer. We designed 11.5° Plato—a lower number on the beer scale—to give us just enough body to support a heavy heap of hops. The result is an easy-drinking session IPA which satisfies the thirst for hops, but urges you to have another round.

Overview

  • Alcohol Content 4.5% by volume
  • Beginning gravity 11.5° plato
  • Ending Gravity 3.0° plato
  • Bitterness Units 35

Ingredients

  • Yeast Ale yeast
  • Bittering Hops Bravo
  • Finishing Hops Experimental varieties
  • Malts Two-row Pale, Munich, Caramel, Acidulated

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • From Dry Hops to Torpedo

    We work hard to get strong hop flavors into our beers and one of the ways we do that is through dry hopping. Dry hopping refers to the addition of whole-cone hops to the fermentation tanks. The addition of hops to cold beer allows the aromatic oils and resins to infuse the beer with flavor and aroma without adding any additional bitterness.

    Traditional dry hopping uses nylon sacks stuffed with hops and suspended in the tank. We found that as we removed the hop sacks, even after weeks suspended in beer, we’d occasionally find the center to be dry, meaning that the hops never came in contact with the beer. We thought there had to be a better way and, nearly ten years ago, an idea was sketched in a bar that changed the way we dry hop. In 2009, that idea became a reality with the invention of the Hop Torpedo. The Torpedo is a stainless steel device packed with whole-cone hops and sealed against pressure. Fermenting beer is circulated out of a fermenter, through the column of hops, and back into the fermentation tank. This circulation method is easily manipulated through time, temperature and speed. We can control what types of flavors and aromas we extract from the hops and how those aromas will appear in the finished beer.

  • Experimental Hops

    Hop farmers, breeders, brewers and brokers are always looking for new and interesting hop varietals with compelling flavor characteristics and intriguing properties. Sierra Nevada has a unique relationship with hop growers and often has access to limited and experimental varieties. Some of the varietals, while interesting, don’t add enough value and never make it into commercial production, while others—like the recent hop Citra—take the brewing world by storm. Every day new varietals are being tested and some have become signature flavors for Sierra Nevada.