2019 will see a change to the base malt used for our single hop IPA series as we go back to the beginning and start again with our favourite hops.
As a farewell to this long established recipe that’s served us well we’re using Citra again but giving it a twist with some Mangrove Jacks Belgium Abbey M47 yeast.
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, 9.3g Calcium Sulphate
YEAST: Mangrove Jacks Belgium Abbey M47
STRIKE VOLUME: 27.8 litres
FERMENTER TEMP: Room temp (20-22°C)
OG: 1.055
FG: 1.013
ABV: 5.5%
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units