For our 150th brew, a big DIPA with hops at every stage of the process. Really pushing the dry hop limits of our new fermenter set-up.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 3000g
Simpsons Golden Promise (EBC 5.5) – 5000g
Crisp Cara Malt (EBC 23-32) – 500g
Dextrose Sugar – 500g
HOPS:
Citra (leaf) – 10g / Mash hop
Amarillo (leaf) – 20g / Mash hop
Magnum – 20g / 60 minutes
Amarillo – 33g / 30 minutes
Citra LUPOMAX – 27g / 15 minutes
Amarillo BBC – 29g / 10 minutes
Citra LUPOMAX – 50g / 5 minutes
Amarillo (leaf) – 50g / Aroma steep for 30 minutes at 75°C
Amarillo – 100g / Dry hop 5 days
Citra LUPOMAX – 70g / Dry hop 5 days
Citra LUPOMAX – 63g / Dry hop 1 day
IBU: 90
TARGET VOLUME: 23 litres
WATER: Tap water
STRIKE VOLUME: 33 litres @ 69°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 24 litres
PACKAGED VOLUME: 39x 500ml bottles
ADJUNCTS: 1x Campden tablet, 1/2 Protofloc tablet
MINERALS: 8.5g Gypsum
MASH: 67°C / 90 minutes stirred at 15 minutes
BOIL: 70 minutes
YEAST: 1 litre starter of WLP001 California Ale Yeast with oxygen and nutrient tablet
FERMENTER TEMP: 20°C
OG: 1.078
FG: 1.008
ABV: 9.2%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Topped out at 23°C due the the heatwave