A Hoppy Session IPA
Grain Bill / Fermentables
- 6 lbs Maris Otter Pale Malt
- 1 lb Munich Malt
- 1 lb Vienna
- 1 lb Crystal 40
- 0.5 lb Carapils
- 0.5 lb CaraFoam
Hops
- 0.5 oz Chinook (10.5 AAU)
- 3 oz Amarillo (7.7 AAU)
- 2 oz Galaxy (16 AAU)
Yeast
- Nottingham
Other
- Whirlfloc Tablet
Target Stats
- 6 Gallons
- OG 1.041
- FG 1.011
- ABV 3.99%
- IBU 45.31
- SRM 8.4
Final Stats
- ? Gallons
- OG 1.0?
- FG 1.0?
- ABV ?%
- Efficiency ?%
Prior to Brew Day
Collect water to allow chlorine to dissipate.
Brew Day (2018-?-?)
Heat 8 gallons of water to 168°. (Unfiltered Dover City water with chlorine removed.)
Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum and 1/4 tsp epsom salts and stabilize pH at 5.2
Mash grains at 155° for 1 hour and 30 minutes.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 0.25 oz Chinook hops and continue for 45 minutes.
Add 0.25 oz Chinook hops and continue boil for another 10 minutes.
Add whirlfloc, yeast nutrient, 1 oz Amarillo, 1 oz Galaxy hops and continue boil for 4 minutes.
Add 1 oz Amarillo, 1 oz Galaxy hops and continue boil for last 1 minute. (This is a good time to drop in the wort chiller.)
Reduce wort temperature to 170° and add 1 oz Amarillo.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch rehydrated yeast into fermenter.
Allow beer 1~2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
- ?, 2018 Brew Day