Darren’s old school Amercian IPA.
MALT:
Crisp Extra Pale Malt (EBC 2.5-3.5) – 9kg
Crisp Cara Malt (EBC 23-32) – 600g
Weyermann Carapils Malt (EBC 2.5 – 6.5) – 400g
Dextrose Monohydrate (Glucose) – 500g
HOPS:
Chinook – 30g / 90 minutes
Columbus – 60g / 90 minutes
Chinook – 50g / 45 minutes
Chinook – 100g / 5 minutes
Columbus – 50g / 5 minutes
Chinook – 200g / Dry hop (whole cone) @ day 5
Columbus – 100g / Dry hop (whole cone) @ day 5
HOP RATIO: 14.75g/l
TARGET VOLUME: 40 litres
STRIKE VOLUME: 49.9 litres @ 69°C
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: 40 litres
PACKAGED VOLUME: 102x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 67°C / 90 minutes
BOIL: 90 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: 20°C / 22°C @ day 5 / 17°C 24hrs before packaging
OG: 1.062
FG: 1.012 @ day 5 / 1.008
ABV: 7.1%
CARBONATION: 2.0 units
INGREDIENT COST: £42.25
BOTTLE COST: 41p
CONDITIONING TIME: 3 weeks.
BREWING NOTES: Accidentally left the additional heater on after striking and got the mash to around 71°C. Cooled down by substituting cold water and corrected the temperature in around 15 minutes. 40 litre batch, 10kg of grain and a 90 minute boil really pushed the volume of our system to the absolute limit. Could do with some crystal to improve the colour. Tried a (very) soft crash for the first time. Excellent trub dump. Smelled incredible when bottling! Some dry hops stuck in the valve and on the coil. Slight blockage to the filter sock but got it going with a blast of Co2.
TASTING NOTES: