Second brew of our entry to the London Amateur Brewers 2022 competition in the BCJP 21A American IPA category.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 6750g
Crisp Dextrin Malt (EBC 2) – 400g
Thomas Fawcett – Crystal Malt (EBC 130) – 350g
HOPS:
Centennial – 10g / 60 minutes
Centennial – 20g / 30 minutes
Centennial – 30g / 15 minutes
Simcoe – 50g / 5 minutes
Amarillo BBC – 70g / Aroma steep @ 75°C for 15 minutes
Centennial BBC – 40g / Aroma steep @ 75°C for 15 minutes
Simcoe – 50g / Aroma steep @ 75°C for 15 minutes
Amarillo – 70g / Dry hop (whole cone) @ day 5
Centennial – 30g / Dry hop (whole cone) @ day 5
HOP RATIO: g/l
IBU:
TARGET VOLUME: 25 litres (20 litres clean wort into fermenter)
STRIKE VOLUME: 35 litres @ 70°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Protofloc tablet, 1x Clarity ferm, 1x yeast nutrient capsule
MINERALS: Gypsum 6.9g Calcium Chloride 3.4g Epsom Salt 3.4g
MASH: 68°C / 90 minutes
BOIL: 70 minutes
YEAST: 1 litre starter of WLP001 California Ale Yeast with oxygen
FERMENTER TEMP: 20°C / 21°C at 48 hours / 22°C at 72 hours
OG: (1.056-1.070) 1.062
FG: (1.008-1.014) 1.020 @ 72 hours / 1.010 @ day 5 / 1.009 day 6 / 1.010
ABV: (5.5-7.5%) 6.8%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME: 3 weeks.
BREWING NOTES: Raised ferm temp too quick? Maybe mash a degree higher next time too.