IPA recipe. 30 minute mash, 30 minute boil.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2250g
Weyermann Acidulated Malt (EBC 6) – 104g
Crisp Dextrin Malt (EBC 2) – 100g
Simpsons Crystal T50 (EBC 140) – 50g
BOIL ADDITIONS:
1/2 Protafloc Tablet / 15 minutes
Magnum (12.8 AA / Pellet) – 4g / 30 minutes
El Dorado (12.3 AA / Pellet) – 5g / 15 minutes
Simcoe (13.6 AA / Pellet) – 5g / 15 minutes
Strata (11.5 AA / Pellet) – 5g / 15 minutes
El Dorado (12.3 AA / Pellet) – 20g / 5 minutes
Simcoe (13.6 AA / Pellet) – 20g / 5 minutes
Strata (11.5 AA / Pellet) – 20g / 5 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 65.47
SRM: 5.5
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.5 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 12.1 litres / 129mm @ 71.4°C
SPARGE VOLUME: 2 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 68°C / 30 minutes, wrapped up
BOIL: 30 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 6.8g CML Five
FERMENTER TEMP: Fermentation fridge @ 19.5-19°C
SPUNDING PRESSURE: None
EFFICIENCY: 82%
OG: (1.059) 1.058
FG: (1.013)
ATTENUATION: (78%)
ABV: (6%)
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES:
TASTING NOTES: