As much a Kernel IPA as I can make, following all the online advice.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4300g
MINERALS:
Gypsum – 9.9g
Epsom Salt – 3.7g
HOPS:
Magnum – 7g / 60 minutes
Centennial – 14g / 15 minutes
Centennial – 20g / 10 minutes
Centennial – 28g / 5 minutes
Centennial – 50g / Whole cone dry hop
IBU: 49.9
SRM: 4.53
TARGET KETTLE VOLUME: 13.9 litres
TARGET PACKAGED VOLUME: 11 litres
STRIKE VOLUME: 14.8 litres / 152mm @ 72.7°C
SPARGE VOLUME: 1.5 litres taken from the strike water
CHILLING VOLUME: 6 litres @ 5°C
MASH: 67.5°C / 60 minutes, power level 2, small hob, lid on
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: No
FERMENTER TRANSFER: Full
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 10°C, heat mat to 19°C
SPUNDING PRESSURE: None
OG: (1.065) 1.060
FG: (1.014) 1.012
ABV: (6.77%) 6.3%
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Smooth 3 hour brew day. OG slightly under. Maintaining mash temp on the stove worked really well. The calculator is really dialled in now. Chilled to 50°C @ 1100hrs. Yeast pitched 8 hours later at 23°C with airlock activity the following day. Fermented in the loft due to the temperature issues with the last batch. Secondary fermentation in keg. Accidentally bubbled some air through when transferring to dry hop keg. Kegged on 10/11/24 and placed at 19°C. Transferred to the 9 litre keg on 13/11/24 leaving around 650ml in the dry hop keg.
TASTING NOTES:
STRIKE MEASUREMENT: 14.8 litres / 152mm
GRAIN ABSORPTION: 2.7 litres
GRAIN ABSOPTION PER KG: 0.627 litres / kg
PRE-BOIL MEASUREMENT: (11.8 litres / 121mm) 12.1 litres / 125mm
POST-BOIL MEASUREMENT: (7.9 litres / 81mm) 8.06 litres / 83mm
EVAPORATION: 4.04
END KETTLE MEASUREMENT: (13.9 litres / 143mm) 14.2 litres