White wine IPA.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5.5kg
Crisp Cara Malt (EBC 23-32) – 500g
HOPS:
Nelson Sauvin (9.3%) – 10g / 60 minutes
Nelson Sauvin (9.3%) – 20g / 30 minutes
Nelson Sauvin (9.3%) – 30g / 10 minutes
Nelson Sauvin – 40g / Flameout
Nelson Sauvin – 100g / Whirlpool @ 80°C for 30 minutes
Nelson Sauvin – 100g / Dry Hop (whole cones) for 3 days
IBU (23 litres / 20 litres / 1.062 OG): 41
TARGET VOLUME: 20 litres
STRIKE VOLUME: 30 litres @ 69°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 42x 330ml bottles
ADJUNCTS: 1x Campden tablet, 10g calcium sulphate, 1x Whirlfloc tablet
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: 1x Mangrove Jacks M44
FERMENTER TEMP: 20°C
OG: 1.062
FG: 1.011
ABV: 6.7%
CARBONATION: 2.0 units
INGREDIENT COST: £37.36
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Changed the grain bill, upping both the Maris Otter and the Cara Malt for a slight increase in ABV to account for efficiencies. Going back to Mangrove Jacks M44 yeast. Tweaked the hop schedule for slightly more bitterness. Not cheap as we ordered the hops from The Malt Miller. Slightly low 42 bottle yield.