Using everything I know about brewing a West Coast IPA to try and win next years UK Nationals competition.
Full volume RO water treated to the Scott Janish water profile. Strike water boiled for 5 minutes then chilled to dough in temp to reduce the amount of dissolved oxygen. Grain bought and crushed fresh for brew day. 11.5 litres of strike water with no sparging to reduce astringency. Grain slowly lowered into strike water to reduce oxygenation. 60 minute mash for full conversion. 10 minute mash out to increase yield. 60 minute boil to drive off DMS. Apollo hops used for neutral bittering. Hops added in the last 5 minutes of the boil for less “vegetal” taste and maximum aroma. 100g dextrose added to support ABV and provide yeast with simple sugars to kick start fermentation. Trub left in the kettle. Correct amount of WLPD001 yeast added to reduce yeast stress from under pitching. Brewers Clarity added to reduce chill haze. BrauSol added to increase clarity. ALDC added to reduce diacetyl.
MASH:
Strike Volume – 11.5 litres Ashbeck Water
Gypsum – 3.5g
Epsom Salt – 2.1g
Calcium Chloride – 1.2g
Baking Soda – 0.3g
Simpsons Extra Pale Malt (EBC 3) – 80% / 1760g
Simpsons Vienna – (EBC 9) – 15% / 330g
Simpsons T50 (EBC 140) – 5% / 110g
Weyermann Acidulated Malt – 50g (pH 5.47 in Brewers Friend)
Dextrose – 100g
Dough in @ 65°C
Mash @ 65°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
None
BOIL:
Time – 60 minutes
Apollo (16 AA / Pellet) – 3.5g / 60 minutes
Simcoe (13.4 AA / Pellet) – 20g / 5 minutes
Mosaic (13.1 AA / Pellet) – 20g / 5 minutes
Amarillo (8.9 AA / Pellet) – 10g / 5 minutes
ProMix Finings & yeast nutrient / 5 minutes
FERMENTING:
Co2 Extract – None
Yeast – 1x WLPD001 sprinkled on wort
Temp – 19°C
DRY HOPPING:
Temp – 19°C
Simcoe (13.4 AA / Pellet) – 20g / 48 hours
Mosaic (13.1 AA / Pellet) – 20g / 48 hours
Amarillo (8.9 AA / Pellet) – 10g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (54)
SRM: (7.22)
TARGET PACKAGED VOLUME: 6.5 litres
TARGET KETTLE / POST BOIL VOLUME: 9 litres
TARGET FERMENTER VOLUME: 7.6 litres
EFFICIENCY: (75%)
OG: (1.060) 1.060
FG: (1.010) 1.011
ATTENUATION: (80%) 80%
ABV: (6.5%)
MASHING NOTES: Perfect mashing in. Slowly lowering the basket for minimal O2 uptake. Strike/mash temp spot on.
BOILING NOTES: Final volume and gravity pretty much perfect.
FERMENTATION NOTES: Very sluggish start to fermentation, but it achieved good attenuation in the end.
TASTING NOTES:
COST: £24.54