Start of an IPA development.
MALT:
Crisp Clear Choice Pale (EBC 4) – 4800g
Weyermann CaraMunich Type 1 (EBC 90) – 150g
MINERALS:
Gypsum – 11g
Epsom Salt – 4g
HOPS:
Magnum – 10g / 60 minutes
Nelson Sauvin – 9g / 30 minutes
Nelson Sauvin – 30g / 15 minutes
Nelson Sauvin – 60g / Aroma steep for 30 minutes @ 75°C
TARGET PACKAGED VOLUME: 11 litres
STRIKE VOLUME: 18.9 litres @ 71.3°C
SPARGE VOLUME: 1x kettle taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 67°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
FERMENTER VOLUME: litres
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 20°C
SPUNDING PRESSURE: 10psi
OG: 1.070
FG: 1.016
ABV: 7.1%
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES:
KEGGED:
TASTING NOTES: