Brewing an IPA from my own designed recipe to chillout on Sunday.
- 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-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.
|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
|60 min||25 gr||Cascade||6.6|
|60 min||17 gr||Pacific Jam NZ||13.9|
|10 min||34,2 gr||Citra||12.7|
- Brewed at: 19 April 2020