A big and juicy IPA with a resinous and lingering hop presence
20 Litre Batch
BIAB – All Grain
Est. ABV: 8.2%
Est. IBU’s: 90
Est. SG: 1.069
Est. FG: 1.009
MALTS FOR THE MASH:
4.55 kg American Ale
240g Light Crystal
150g Sour Grapes / Acidulated Malt (optional)
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 64°C for 60mins. Sparge with 12 litres of 82°C water in a bucket for 10 minutes and return wort to the urn or pot making a final boil volume of approximately 26 litres
HOPS FOR THE BOIL (60 minute total):
20g Columbus (15% AA) (60min boil)
1tsp Irish Moss/Whirlfloc and 1tsp Yeast Nutrient (10min boil)
30g Amarillo (8.4% AA), 20g Centennial (9.1% AA) and 600g Dextrose (5min boil)
30g Amarillo (8.4% AA), 15g Centennial (9.1% AA) and 20g Simcoe (14% AA) (0min boil)
Stir well and chill (or leave to cool) to 80°C. Add 40g Amarillo (8.4% AA), 25g Centennial (9.1%),
40g Simcoe (14%), 20g Columbus (15% AA) and leave to steep for a further 30 minutes.
Cool the wort and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1056 American Ale, 2 ets of Safale US-05, or 2 ets of Mangrove Jack’s M44 US West Coast yeast. On the 5th day of fermentation dry hop with 50g Amarillo hops for 4 days. Dry hop with 50g Simcoe hops for a further 4 days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.