Old school West Coast IPA
MALT:
Crisp Extra Pale Maris Otter Malt – 4.5kg
Weyermann Carapils Malt – 200g
Crisp Light Crystal (EBC 145-165) – 100g
White Cane Sugar – 100g
HOPS:
Chinook – 100g / 90 minutes
Chinook – 20g / 45 minutes
Simcoe – 30g / 30 minutes
Amarillo – 30g / 5 minutes
Simcoe – 70g / 5 minutes
Simcoe – 50g / Dry Hop
Amarillo – 50g / Dry Hop
Chinook – 30g / Dry Hop
ADJUNCTS: 1x Campden tablet, 9.9g Calcium Sulphate
YEAST: Wyeast 1056 American Ale Yeast with oxygen
STRIKE VOLUME: 31.3 litres
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 90 minutes
FERMENTER TEMP: 19°C
OG: 1.054
FG: 1.006 @ 8 days
ABV: 6.3%
CARBONATION: 2.0 units