Brewing a west coast IPA building on the success of recent brews.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3.3g
Epsom Salt – 2.4g
Calcium Chloride – 0.9g
Crisp Finest Extra Pale Maris Otter (EBC 4) – 93% / 2340g
Crisp Crystal 150 (EBC 150) – 7% / 175g
Weyermann Acidulated Malt – 30g (pH 5.55)
Dough in @ 69°C (Braumeister +2°C compensation)
Mash @ 69°C (Braumeister +2°C compensation) for 90 minutes
Mash out @ 80°C (Braumeister +2°C compensation) for 10 minutes
SPARGE:
Volume – 4 litres Ashbeck Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 72 minutes
Warrior (13.8 AA / Pellet) – 25 IBU / 7.5g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Dextrose – 50g / 15 minutes
Mosaic (13.4 AA / Leaf) – 8.8 IBU / 15g / 5 minutes
Citra (13.9 AA / Leaf) – 12.12 IBU / 20g / 5 minutes
Simcoe (14 AA / Leaf) – 15.32 IBU / 25g / 5 minutes
FERMENTING:
Yeast – 7.2g Mangrove Jacks M44
Temp – Fermentation fridge @ 20°C
DRY HOPPING:
Temp – 14°C
Citra LUPOMAX – 5g
Mosaic LUPOMAX – 10g
Simcoe CRYO – 10g
IBU: (61.29)
SRM: 8.12
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.8 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (83%) 83%
OG: (1.062) 1.062
FG: (1.010) 1.014
ATTENUATION: (84%) 76%
ABV: (6.81%) 6.3%
BREWING NOTES: Water volume and OG 100% accurate. 90 minute mash didn’t increase efficiency. No airlock activity on day 7 so dropped to 14°C and dry hopped. Temp drop took 4 hours. Co2 roused after 24hrs and kegged with 5ml of liquid isinglass after 48 hours. Finally an FG of 1.014. 30psi for 24 hours then dropped to 12 psi for 3 days before first taste.
TASTING NOTES: This needs: slightly more bitterness, more hops, Munton’s Super Pale malt or pilsner malt and 1% less crystal malt.