Belgian IPA.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4000g
CaraMalt (EBC 30) – 300g
HOPS:
Magnum – 10g / 60 minutes
Citra LUPOMAX (18.5%) – 15g / 30 minutes
Citra LUPOMAX (18.5%) – 20g / 5 minutes
Citra LUPOMAX (18.5%) – 65g / Dry Hop
IBU:
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 24.1 litres @ 66.5°C + Campden tablet
SPARGE VOLUME: None. No squeeze.
GYPSUM: None
CALCIUM CHLORIDE: None
EPSOM SALT: None
MASH: 65°C for 30
BOIL: 60 minutes
YEAST: Mangrove Jack’s M47 Belgian Abbey Yeast
FERMENTER TEMP: 23°C
FERMENTER VOLUME: 15.5 litres
OG: 1.059
FG: 1.010
ABV: 6.4%
PACKAGED VOLUME:
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Perfect water volumes.