It’s been a while since I made a full strength IPA. This is based on Kernel’s recipe using the Braumeister 10 and adding DME to bump up the ABV. 90 minute mash. No bittering hops, just extract.
MASH:
Strike Volume – 10 litres Ashbeck Water
Gypsum – 3g
Epsom Salt – 1.8g
Calcium Chloride – 1g
Baking Soda – 0.3g
Crisp Extra Pale Maris Otter (EBC 3) – 85% / 1810g
Crisp CaraGold – (EBC 12) – 15% / 320g
Weyermann Acidulated Malt – 35g (pH 5.55)
Dough in @ 69°C
Mash @ 69°C for 90 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
Volume – 4 litres RO Water @ 78°C
BOIL:
Time – 60 minutes
Citra – BarthHaas Pure (14.2 AA) – 5g / 40 minutes
ProMix / 15 minutes
Citra – BarthHaas Pure (14.2 AA) – 10g / 10 minutes
Citra – BarthHaas Pure (14.2 AA) – 35g / 5 minutes
Citra – BarthHaas Pure (14.2 AA) – 50g / Whirlpool @ 80°C for 15 minutes
FERMENTING:
Co2 Extract – 0.5ml for 10 IBU
Yeast – 8.1g Mangrove Jacks M44
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
Temp – 14°C
Citra LUPOMAX (19.4 AA / Pellet) – 50g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (40.15 + 10 from extract) 48
SRM: (4.78) 4.61
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.6 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (84%)
OG: (1.067) 1.063
FG: (1.013) 1.022 but I measured this after adding the 60g of priming sugar
ATTENUATION: (82%)
ABV: (7.09%)
BREWING NOTES: Stuck mash again! Had to stop, add 100g of rice hull, stir then run the Braumeister in manual mode. Held the temp stop on after that. Draining off 3 litres to dissolve the DME worked well to also allow the sparge water to drain off. Overshot the whirlpool chilling and accidentally took it down to 65°C. Probably around 600ml over volume at the end. Keg primed with 60g of dextrose. Quite possibly the best smelling beer I’ve ever made.
TASTING NOTES: