Triple sorachi birthday IPA.
MALT:
Golden Promise – 10kg + 10kg
HOPS:
Sorachi (11.9%) – 100g / 20 minutes
Sorachi (11.9%) – 100g / 10 minutes
Sorachi (11.9%) – 100g / 5 minutes
Sorachi (11.9%) – 200g / Flameout 10 minutes
Sorachi (11.9%) – 300g / Whirlpool 60 minutes @ 75°C
Sorachi (11.9%) – 100g / Dry Hop (pellets) on day 5
Sabro (14.5%) – 225g / Dry Hop (pellets) on day 6
Sorachi (leaf) – 300g / Dry Hop (whole cones) on day 8
IBU (43 litres / 40 litres / 1.100 OG): 75-95
TARGET VOLUME: 40 litres
STRIKE VOLUME: 48 litres @ 67°C (twice)
SPARGE VOLUME: No sparge
FERMENTER VOLUME: 38 litres
PACKAGED VOLUME: 66x 330ml bottles
ADJUNCTS: 1x Campden tablet
MASH: 2x10kg mashes at 65°C / 90 minutes
BOIL: 30 minutes
YEAST: 3 litre starter of WLP066 London Fog
FERMENTER TEMP: 20°C, 22°C on day 4, 18°C on day 7
OG: 1.096
FG: 1.034 @ 2 days, 1.024 @ 3 days, 1.022 @ 4 days, 1.018
ABV: 10.2%
CARBONATION: 2.0 units
INGREDIENT COST: Leaf hops £11.01 / Grain & yeast £61.57 / Pellet hops £39.60 / Sabro hops £14.50
BOTTLE COST: £1.89
CONDITIONING TIME:
BREWING NOTES: Not taking into account the hop/wort loss to maintain strength should lose 6 litres of beer. But then I’m adding a 3 litre yeast starter! 2x 10kg mashes with 48 litres of “strike” water each time. Trub dump every 24 hours. CO2 purge after each dry hop addition. Had to bottle from the sample port.