A west coast IPA. Whirlpool with kettle at an angle and siphon to fermenter for a cleaner wort. First time keg hopping with the Scott Janish filter screen.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 3250g
Simpsons Crystal T50 (EBC 140) – 250g
Dextrin Malt – 150g
HOPS:
Warrior – 15g / 60 minutes
Chinook – 15g / 60 minutes
Centennial – 20g / 30 minutes
Simcoe – 20g / 30 minutes
Centennial – 20g / 15 minutes
Simcoe – 40g / 5 minutes
Cascade – 40g / 5 minutes
Mosaic (Yakima Chief Cryo Hop) – 25g / Dry hop
Amarillo (Yakima Chief Cryo Hop)– 25g / Dry hop
Simcoe (Yakima Chief Cryo Hop)– 25g / Dry hop
IBU:
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 23.7 litres @ 68.5°C
SPARGE VOLUME: None
FERMENTER VOLUME: 14.5 litres (3.25 litres left in kettle)
PACKAGED VOLUME:
ADJUNCTS: 1x Protaloc tablet, 1x Gelatine
MASH: 67°C / 60 minutes
BOIL: 60 minutes @ power level 5
YEAST: 1x WHC LAX
FERMENTER TEMP: Ambient 19°C
OG: 1.052
FG: 1.010
ABV: 5.5%
CARBONATION: 2.0 units
INGREDIENT COST: £22.15 + 16.05
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Very smooth kegging session, probably due to the super clean wort from the siphon kettle transfer. Fermenter volume was very high due to changing to a 1 hour boil on power level 5 on brew day. 1 sheet of gelatin pre-soaked in cold water into 250ml of hot tap water. 1 minute of full power in the microwave at 15 second intervals. Gelatin takes around 2 weeks to fully clear.
TASTING NOTES: Beautiful west coast colour and clarity. Took 3 weeks in keg to really settle down. Hops still quite muted despite the quantity. Maybe the salts will help that. This beer needs to have a higher ABV.