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