Black rye IPA
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 4.75kg
Crisp Rye Malt (EBC 22-32) – 450g
Weyermann Carafa Special Type 3 Malt (EBC 1300 – 1500) – 180g
Crisp Wheat Malt (EBC 2.5-4.5) – 180g
Weyermann CaraRye Malt (EBC 150 – 200) – 150g
HOPS:
Amarillo – 15g / 60 minutes
Citra – 15g / 60 minutes
Amarillo – 10g / 30 minutes
Citra – 10g / 30 minutes
Amarillo – 10g / 15 minutes
Amarillo – 10g / 10 minutes
Amarillo – 38g / 5 minutes
Citra – 38g / 5 minutes
TARGET VOLUME: 20 litres
STRIKE VOLUME: 29 litres @ 69°C
SPARGE VOLUME: litres
FERMENTER VOLUME: 19 litres
PACKAGED VOLUME: 46x 330ml bottles
ADJUNCTS: 1x Campden tablet, 0g Calcium Sulphate, 1x Protofloc tablet, 350g DME
MASH: 67°C / 60 minutes
BOIL: 60 minutes
YEAST: London Ale 1028
FERMENTER TEMP: 19°C
OG: 1.066
FG: 1.014
ABV: 6.8%
CARBONATION: 2.0 units
INGREDIENT COST: £21.93
BOTTLE COST: 47p
CONDITIONING TIME:
BREWING NOTES: OG came in a little under (should have been 1.074) as well as fermenter volume.