A 4C IPA. First time using isomerised hops so we can try a 30 minute boil.
MALT:
Crisp Extra Pale Malt (EBC 2.5-3.5) – 8.25kg
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 1.5kg
Crisp Light Crystal (EBC 145-165) – 500g
HOPS:
Chinook – 20g / 15 minutes
Columbus – 20g / 15 minutes
Centennial – 20g / 15 minutes
Cascade – 30g / Flameout
Chinook – 30g / Flameout
Columbus – 30g / Flameout
Centennial – 30g / Flameout
Cascade – 70g / Whirlpool 30 minutes @ 75°C
Chinook – 50g / Whirlpool 30 minutes @ 75°C
Columbus – 50g / Whirlpool 30 minutes @ 75°C
Centennial – 50g / Whirlpool 30 minutes @ 75°C
Isomerised Hop Extract – 15g / Added at 30°C
Cascade – 100g / Dry hop (whole cone – 4 days)
Chinook – 100g / Dry hop (whole cone – 4 days)
Columbus – 100g / Dry hop (whole cone – 4 days)
HOP RATIO: 17.5g/l
IBU: 86
TARGET VOLUME: 40 litres
STRIKE VOLUME: 47.1 litres @ 69°C
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 68°C / 90 minutes
BOIL: 30 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: 20°C
OG: 1.059
FG: 1.007
ABV: 6.8%
CARBONATION: 2.0 units
INGREDIENT COST: ?
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Strike temp from now on 1°C higher for 20 litre batches, 2°C higher for 40 litre batches. 10.25kg of grain with water calculated for a 30 minute boil was almost the perfect limit. Forgot to add the whirlpool hops initially so heated back up to 75°C and threw them in.