Ny justerad version av den jag bryggde tidigare i år. Nu med mer torrhumling och Fermoale jäst.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 12 L | 60 min | 128.84 | 7.61 | 1.088 | 1.019 | 9.02 |
| Actuals | 1.088 | 1.019 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Double IPA | 22 A | 1.065 - 1.085 | 1.008 - 1.018 | 60 - 120 | 6 - 14 | 0 - 0 | 7.5 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Extra Light Dry Malt Extract (DME) | 1 kg | 25.05 |
| Maris Otter Pale | 2 kg | 50.1 |
| Munich Type I | 792 g | 19.84 |
| Belgian Candi Sugar - Clear/Blond (0L) | 200 g | 5.01 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Pacific Gem | 12 g | 60 min | Boil | Pellet | 14.6 |
| Pacific Gem | 39 g | 20 min | Boil | Pellet | 14.6 |
| Sabro | 50 g | 5 min | Boil | Pellet | 15.9 |
| Lemondrop | 100 g | 7 days | Dry Hop | Pellet | 4.8 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 1 g | 60 min | Mash | Water Agent |
| Table Salt | 0.8 g | 60 min | Mash | Water Agent |
| Protafloc | 0.5 g | 15 min | Boil | Fining |
| Coriander seed | 5 g | 5 min | Boil | Spice |
| Clarity Ferm | 5 g | 14 min | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Fermoale AY4 (Fermoale AY4) | AEB | 75% | 17°C - 25°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 20 min | |
| Mash out | 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |