Fermentation History
Target 19°C
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Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
23 L |
|
Strike |
66 °C |
66 °C |
60 min |
|
13 L |
|
Fly Sparge |
66 °C |
66 °C |
-- |
Starting Mash Thickness:
2.5 L/kg
|
Priming
|
Method: co2
CO2 Level: 4.04 Volumes |
Target Water Profile
Light colored and hoppy
Notes
After the boil, cool to 80c and add 30g each of Amarillo, Mosaic and Sabro. Allow to whirlpool for 30mins before a further 30min stand with out your pump on, this allows the hop material to settle to the bottom of your brewing system but also mimics the extended transfer time you would see in a commercial brewery.
Secondary additions:
Once fermentation has completed, add your dry hop addition – 50g each of Sabro, Amarillo and Mosaic, we suggest that if you can cool the beer to around 14c before adding the hops, this can help. This big juicy New England IPA really benefits from being able to rouse the hops after 24 hours of contact time. Leave the hops in contact for 2-3 days in total, rousing each 24 hours if you can. After this contact time, if you can, remove the hops and the move to cold crashing the beer for 24-48 hours as close to 4c if possible. Following this cold crash you can package your beer, ideally into a keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-05-16 14:21 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost £ |
Cost % |
| Fermentables |
£ |
|
Steeping Grains
(Extract Only) |
£ |
|
| Hops |
£ |
|
| Yeast |
£ |
|
| Other |
£ |
|
| Cost Per Barrel |
£ 0.00 |
|
| Cost Per Pint |
£ 0.00 |
|
| Total Cost |
£ 0.00 |
|
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