Second brewing of Darren’s old school American IPA. Mostly the same, just swapping out the hops and slightly reducing the bitterness. First time actually calculating our IBU’s
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:
Citra (13%) – 30g / 90 minutes
Centennial (9.7%) – 60g / 90 minutes
Centennial (9.7%) – 50g / 45 minutes
Citra (13%) – 100g / 5 minutes
Centennial (9.7%) – 50g / 5 minutes
Citra (13%) – 100g / Dry hop (whole cone – 4 days)
Centennial (9.7%) – 200g / Dry hop (whole cone – 4 days)
HOP RATIO: 14.75g/l
IBU (45 litres / 40 litres / 1.062 OG): 111.5
TARGET VOLUME: 40 litres
STRIKE VOLUME: 50 litres @ 69°C
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: 40 litres
PACKAGED VOLUME: 100x 330ml bottles
ADJUNCTS: 2x 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: 1.006
ABV: 7.4%
CARBONATION: 2.0 units
INGREDIENT COST: £40.52 + 200g Centennial leaf hops
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Heated 50 litres of strike water, drained off to mash in then put back as much as possible. Came up around 3 litres short. Not carbed properly at 7 days.
TASTING NOTES: