DIPA to use up a whole load of hops in the fridge. Mashed low with some dextrose to try and thin this out.
MASH:
Strike Volume – 11 litres Ashbeck Water
Gypsum – 3.3g
Epsom Salt – 2g
Calcium Chloride – 1.1g
Baking Soda – 0.3g
Crisp Chevalier Heritage Malt (EBC 7) – 80% / 1950g
Simpsons Premium Caramalt – (EBC 60) – 7% / 170g
Crisp Dextrin Malt (EBC 2) – 54g
Weyermann Acidulated Malt – 26g (pH 5.55 in EZ Water)
Dough in @ 64°C
Mash @ 63°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
Volume – 1 litre Ashbeck Water @ 78°C
BOIL:
Time – 45 minutes
Dextrose – 250g
Warrior (13.8 AA / Leaf) – 15g / 40 minutes
Chinook (12.7 AA / Leaf) – 25g / 10 minutes
Zeus (16.7 AA / Leaf) – 25g / 10 minutes
ProMix Finings & yeast nutrient / 10 minutes
Chinook (12.7 AA / Leaf) – 25g / 10 minute hop stand at 70°C
Zeus (16.7 AA / Leaf) – 25g / 10 minute hop stand at 70°C
Citra (14 AA / Pellet) – 25g / 10 minute hop stand at 70°C
Simcoe (13.6 AA / Pellet) – 25g / 10 minute hop stand at 70°C
FERMENTING:
Co2 Extract – None
Yeast – 1x Rehydrated Lallemand Nottingham
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
Temp – 15°C
Citra (14 AA / Pellet) – 25g / Primary dry hop
Chinook (11.9 AA / Pellet) – 25g / Primary hop stand
Chinook (12.7 AA / Leaf) – 25g / Secondary hop stand
Zeus (16.7 AA / Leaf) – 25g / Secondary hop stand
Cold crash – 1°C / 48 hours
IBU: 128
SRM: 7.13
TARGET PACKAGED VOLUME: 7 litres
TARGET KETTLE / POST BOIL VOLUME: 8.6 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (79%) ???
OG: 1.062
FG: 1.010
ATTENUATION: (80%)
ABV:
BREWING NOTES: Not sure what happened witrh the final volume/efficiency/OG – something was off somewhere.
TASTING NOTES: