Our first proper brew since the craziness that was the Twisted Copper Summer BBQ and swapping out to citra isn’t the only change we’re making to our single hop IPA.
First up this was our first time using our custom made dry hop strainer in the Speidel fermenter. It did it’s job flawlessly meaning we can continue dry hopping with full hop contact. Standby for some massively hopped IPA’s in the future!
The next change saw us tentatively start making the move over to kegging and away from bottling with over half of this batch transferred to 5 litre stainless mini kegs.
MALT:
Crisp Extra Pale Maris Otter – 4.5kg
Crisp Cara Malt – 400g
HOPS:
Citra – 5g / 60 minutes
Citra – 30g / 30 minutes
Citra – 40g / 5 minutes
Citra – 250g / Dry Hop
ADJUNCTS: 1x Campden tablet, 8.9g Calcium Sulphate
YEAST: Mangrove Jack’s M44 + oxygen
STRIKE VOLUME: 25.7 litres
FERMENTER VOLUME: 19 litres
FERMENTER TEMP: Room temp, 20-22°C
OG: Unknown
FG: 1.006
ABV: Approx 6.5%
MASH: 65°C / 60 minutes, no mashout
BOIL: 60 minutes
CARBONATION: 2.0 units