Is this our first true double…? No. Citra, Vic Secret and El Dorado IPA.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 3.5kg
Crisp Extra Pale Malt (EBC 2.5-3.5) – 3.5kg
Crisp Wheat Malt (EBC 2.5-4.5) – 500g
HOPS:
Vic Secret (19.2%) – 10g / 60 minutes
Vic Secret (19.2%) – 20g / 15 minutes
El Dorado (14%) – 20g / 15 minutes
Vic Secret (19.2%) – 50g / 5 minutes
El Dorado (14%) – 50g / 5 minutes
Citra Lupomax (18.5%) – 70g / Flameout
El Dorado – 100g / Dry Hop (whole cones) for 3 days
Citra – 100g / Dry Hop (whole cones) for 3 days
IBU (23 litres / 20 litres / 1.085 OG): 96
TARGET VOLUME: 20 litres
STRIKE VOLUME: 30 litres @ 69°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Whirlfloc tablet
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: 2 litre starter of Wyeast 1056
FERMENTER TEMP: Set to 20°C but at 23°C @ 24hrs, 22°C @ 24hrs
OG: 1.068
FG: 1.009
ABV: 7.8%
CARBONATION: 2.0 units
INGREDIENT COST: £26.45
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Smooth brew day but came up really short on the OG. Maybe the 1 litre sparge and 2 litre starter to blame? Yeast got off to a roaring start but was at 23°C in the cellar after 24 hours.