As much a Kernel IPA as I can make, following all the online advice.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4500g
MINERALS:
Gypsum – 9.7g
Epsom Salt – 3.6g
HOPS:
Columbus – 14g / 15 minutes
Columbus – 20g / 10 minutes
Columbus – 28g / 5 minutes
Columbus – 50g / Whole cone dry hop
IBU: 50.49
SRM: 4.84
TARGET KETTLE VOLUME: 13.5 litres
TARGET PACKAGED VOLUME: 11 litres
STRIKE VOLUME: 14.2 litres / 146mm @ 73.3°C
SPARGE VOLUME: 2 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: Yes
FERMENTER TRANSFER: Full
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 12°C, heated to 18°C
SPUNDING PRESSURE: None
OG: (1.066) 1.070
FG: (1.013) 1.015
ABV: (6.9%) 7.2%
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Whole volume to the fermenter, no siphon. Calculator figures for volumes were 100% accurate. Maintaining mash temp on the hob isn’t as even as I thought due to it getting hotter in the centre. I’ll probably stick with it though with a stir at 30 minutes. Agitating the hop spider meant that the bulk of the hops escaped into the kettle and ended up in the fermenter. OG was 4 points higher than predicted which puts the efficiency up to 67%.
TASTING NOTES:
STRIKE MEASUREMENT: 14.2 litres / 146mm
GRAIN ABSORPTION: litres
GRAIN ABSOPTION PER KG: litres / kg
PRE-BOIL MEASUREMENT: (11.4 litres / 117mm) 117mm
POST-BOIL MEASUREMENT: (7.5 litres / 77mm)
EVAPORATION:
END KETTLE MEASUREMENT: (13.5 litres / 139mm) 140 mm