An Galaxy and Mosaic NEIPA.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 6kg
Crisp Naked Oat Malt (EBC 1.5-7.0) – 3kg
Crisp Dextrin Malt (EBC 2.0-3.0) – 1kg
HOPS:
Mosaic – 20g / 60 minutes
Galaxy – 20g / 15 minutes
Mosaic – 20g / 15 minutes
Galaxy – 30g / 10 minutes
Mosaic – 30g / 10 minutes
Galaxy – 40g / 5 minutes
Mosaic – 40g / 5 minutes
Galaxy – 50g / Flameout
Mosaic – 50g / Flameout
Galaxy – 100g / Whirlpool (20 minutes @ 80°C)
Mosaic – 100g / Whirlpool (20 minutes @ 80°C)
Galaxy – 100g / Dry hop (whole cone)
Mosaic – 200g / Dry hop (whole cone)
HOP RATIO: 20g/l
TARGET VOLUME: 30 litres
STRIKE VOLUME: 38.4 litres @ 70°C
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: litres
PACKAGED VOLUME: 73x 330ml bottles
ADJUNCTS: 1x Campden tablet, 21.8g Calcium Sulphate
MASH: 68°C / 90 minutes
BOIL: 60 minutes
YEAST: 2x Lallemand Verdant IPA
FERMENTER TEMP: 19°C
OG: 1.067
FG: 1.020
ABV: 6.2%
CARBONATION: 2.0 units
INGREDIENT COST: £59.78
BOTTLE COST: 81p
CONDITIONING TIME:
BREWING NOTES: Totally forgot to add the whirlpool hops! I had an extra 100g of whole leaf Mosaic so that went in the dry hop. Dry hop sock filter worked well. Really high FG for some reason.