Our single hop IPA on steroids! A poly-gyle using an additional 2kg of maris otter in the first mash and a double dry hopping with an extra 250g of whole leaf Ekuanot hops in the fermenter!
MALT:
Crisp Extra Pale Maris Otter – 2kg (first mash)
Crisp Extra Pale Maris Otter – 4.5kg
Crisp Cara Malt – 400g
Rolled Oats – 500g
Rice Hulls – 200g
HOPS:
Ekuanot – 5g / 60 minutes
Ekuanot – 30g / 30 minutes
Ekuanot – 40g / 5 minutes
Ekuanot – 250g / Dry Hop (start of primary)
Ekuanot (whole leaf) – 250g / Dry Hop (end of primary)
ADJUNCTS: 1x Campden tablet, 9.2g Calcium Sulphate
YEAST: Mangrove Jack’s M44 (no oxygen)
STRIKE VOLUME: 28.8 litres
FERMENTER TEMP: 18°C
OG: 1.070
FG: 1.010
ABV: 7.9%
MASH: 65°C / 30 minutes first mash, 60 minutes second mash, mashout at 80°C for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units