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Old style classi IPA with good IBU
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Weyermann Pale Ale Malt(Germany) | Malt | Mash | 4.8 kg | 92.1% | 6.9 EBC |
| Weyermann Munich I(Germany) | Malt | Mash | 300 g | 5.8% | 11.8 EBC |
| Crystal 40L(United States) | Malt | Mash | 110 g | 2.1% | 78.8 EBC |
| Total | 5.21 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Columbus(United States) | Boil | 16 g | 16% | 30.845% | 60 min |
| Chinook(United States) | Boil | 20 g | 12% | 14.321% | 15 min |
| Centennial(United States) | Boil | 20 g | 10.3% | 9.013% | 10 min |
| Simcoe(United States) | Boil | 20 g | 13% | 6.29% | 5 min |
| Chinook(United States) | Whirlpool (80°C) | 30 g | 12% | 3.04% | 25 min |
| Centennial(United States) | Whirlpool (80°C) | 30 g | 10.3% | 2.64% | 25 min |
| Simcoe(United States) | Whirlpool (80°C) | 20 g | 13% | 2.23% | 25 min |
| Simcoe(United States) | Dry hop | 50 g | 13% | — | 3 d |
| Chinook(United States) | Dry hop | 20 g | 13% | — | 3 d |
| Centennial(United States) | Dry hop | 10 g | 10.3% | — | 3 d |
| Columbus(United States) | Dry hop | 4 g | 16% | — | 3 d |
| Total | 240 g | 68 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew BRY-97 American West Coast(BRY-97) | Lallemand | 1 pkt | 79% | 15°C–22°C |
| Total | 1 pkt | |||
| Name | Type | Amount | Use in | Time |
|---|---|---|---|---|
| Wyeast Nutrient | Nutrient | 5 g | Boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 71°C | 15.6 L |
| Sparge water | — | 12.3 L |
| Total water | 28.0 L | |
| Mash volume | 19.1 L | |
| Pre-boil volume | 23.0 L | |
| Boil volume (hot) | 23.8 L | |
The recipe has no water treatment – this water gives calcium 17 ppm and mash pH 5.80.
| Total | Mash water (15.6 L) | Sparge water (12.3 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 4 g | 2.2 g | 1.8 g |
| Calcium chloride – CaCl₂ | 1.5 g | 0.8 g | 0.7 g |
| Epsom salt – MgSO₄ | 0.5 g | 0.3 g | 0.2 g |
| Lactic acid (88%) | 2.7 mL | 2.7 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 65°C | 60 min | — |
| Mash out | Temperature | 76°C | 10 min | — |
| Total (2 steps) | 65°C → 76°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 19°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 22°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 19°C | 3 d | 10–12 |
| Cold crash | Cold crash | 2°C | 2 d | 13–14 |
| Total (4 phases) | 19°C → 22°C → 19°C → 2°C | 14 d | ||