Brewing an IPA from my own designed recipe to chillout on Sunday.

Brewlog

Summary

OG 1.074
FG 1.019
ABV 7.29% (80% efficienty)
IBU 54.57
EBC 13.76

Brewed with the BIAB (brew in a bag) method

Mash

Mash-in start temperature 74.5 °C. Temperature drop after grain addition to 67.7 °C. Heated again until 70 °C. Single infusion mash method took 60 minutes. Boil for 90 minute with ~28,4 liter. With ~24,6 liter in the fermenter.

A second thin-beer was made with 200 grams of sugar cane and a approximate 8 liters of sparge water to get all the sugar out of the grains. It will be added to a wild fermented apple juice to get a apple infused beer.

Ingredients

Amount	Ingredient	Color	Percentage
3.5 kg	Pilsner	3 EBC	56%
2 kg	Marris otter pale	8.5 EBC	32%
250 gr	Biscuit malt	60 EBC	4%
250 gr	Abbey malt	43 EBC	4%
250 gr	Flaked oats	4.5 EBC	4%

Total amount of malts: 6.25 kg

Hops

Time	Amount	Variety	Alpha Acids
60 min	25 gr	Cascade	6.6
60 min	17 gr	Pacific Jam NZ	13.9
10 min	34,2 gr	Citra	12.7

Timing

Brewed at: 19 April 2020

Pictures

Recipe milling Water transfer Mash-in Mash-in temperature check Isolation of mash Siphon the wort Barley compost Pans and clous of vapour Beer chiller Final beer