A hop-bursted IPA with generous late-hopping additions to maximise flavor, and dry hopping for intense hop aromatics.
23 litre Batch
Est Alc 4.94%
Est IBU’s 83
Est SG: 1.050
Est FG: 1.013
For the Mash:
4.1kg Pale ale
To infuse grain use 16 litres of 74C water (Strike Temperature). Mash Schedule: 60min at 66-68C. Sparge at 78C with 10 Litres of water.
For the Boil:
15g Target Hop pellets (11.5% AA) (Boil for 60min)
30g El Dorado hop pellets (15%AA) (Boil for 10min)
30g Citra hop pellets (11%AA) (Boil for 5min)
30g Mosaic hop pellets (12%AA) (Boil for 5min)
30g Hersbruker hop pellets (3%AA) (Boil for 5min)
30g Saaz hop pellets (7%AA) (Boil for 5min)
15g Cascade hop pellets (6%AA) (Boil for 5min)
15g Amarillo hop pellets (6%AA) (Boil for 5min)
15g Mosaic hop pellets (12%AA) (Boil for 0min)
15g El Dorado hop pellets (15%AA) (Boil for 0min)
Cool the wort and ferment at 18-22c, preferably with Wyeast 1056- American Ale yeast.
Dry-Hop on fourth day of fermentation:
15g Mosaic (12%AA)
15g Citra (11%AA)
15g Target (13% AA)
15g El Dorado (15%AA)
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.