Gyle 233 – Kernel IPA (Citra)

No salts in the sparge water. 75 minute boil to ensure correct final volume. Secondary keg fermentation to condition.

MASH:

Strike Volume – 12 litres Ashbeck Water

Gypsum – 3.2g

Epsom Salt – 2.4g

Calcium Chloride – 0.9g

Crisp Finest Maris Otter (EBC 6) – 95% / 2300g

Crisp Pale Wheat (EBC 3.5) – 5% / 120g

Weyermann Acidulated Malt – 50g (pH 5.55)

Dough in @ 68°C

Mash @ 68°C for 60 minutes

Mash out @ 80°C for 10 minutes

SPARGE:

Volume – 4 litres Ashbeck Water @ 78°C

Gypsum – None

Epsom Salt – None

Calcium Chloride – None

BOIL:

Time – 75 minutes

Warrior (13.8 AA / Pellet) – 8 IBU / 2.3g / 60 minutes

1/2 Protafloc Tablet / 15 minutes

Citra (13.9 AA / Leaf) – 16 IBU / 10.1g / 15 minutes

Citra (13.9 AA / Leaf) – 26 IBU / 40.7g / 5 minutes

FERMENTING:

Yeast – 6.8g Mangrove Jacks M44

Temp – Fermentation fridge @ 20°C

DRY HOPPING:

Temp – 15°C

Citra LUPOMAX – 25g at day 9 for 48 hours

IBU: (50)

SRM: 3.8

TARGET PACKAGED VOLUME: 9 litres

TARGET KETTLE / POST BOIL VOLUME: 10.6 litres

TARGET FERMENTER VOLUME: 10 litres

EFFICIENCY: (83%) 83%

OG: (1.060) 1.060

FG: (1.013) 1.010

ATTENUATION: (78%) 84%

ABV: (6.24%) 6.57%

BREWING NOTES: Smooth brew day. Water volumes 100% accurate. Fermentation complete on day 9. Dropped to 15°C and dry hopped for 48 hours. Keg primed with 35g of dextrose. Dry hop screen worked perfectly with minimal losses. Priming sugar generated 17 psi in the keg at 21°C, or around 1.8 volumes of Co2.

TASTING NOTES: At 6 be weeks from brewday this was a stunning beer. Lots of Kernel pale similarities.