Recipe Type: Partial Mash
Yeast: Nottingham
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.015
IBU: 68
Boiling Time (Minutes): 60
Color: SRM 8
Primary Fermentation (# of Days & Temp): 3 weeks at 64F
Secondary Fermentation (# of Days & Temp): Dry Hop 11 Days at 66F
Tasting Notes: Below...

Tasting Notes

Grapefruit, hint of pineapple, pine peaking through. Hazy w/ that resiny hop mouthfeel. The vienna provides a touch of a grainy maltiness that, along with the crystal, provides some depth to a very hop forward brew.

Brewing Notes

I didn't get the best efficiency on this batch (63% vs usual 70%), so had to up the DME to get to my OG. Adjust the proportion of DME and 2-row for the efficiency of your system.

Bunker Brewing HopBurst IPA


5.5 Gallons into the fermenter
OG 1.064
FG 1.015
IBU 68

Fermentables

8# 2-row
1.5# Vienna
0.5# Crystal 40L
2.75# Light DME

Hops (Pellets)

0.6 oz magnum 14%
1.5 oz columbus 14.2%
1.5 oz simcoe 11.9%
1.5 oz amarillo 8.6%

Yeast

Nottingham

Mash and Boil

Mashed at 154F.
60 minute boil.

Hop Schedule

0.6 oz magnum (60)
0.5 oz columbus (25)
0.5 oz simcoe (20)
0.5 oz amarillo (15)
0.5 oz columbus (10)
0.5 oz simcoe (5)
0.5 oz amarillo (0)

dry hop with 0.5 oz each of columbus, simcoe, amarillo.

Fermentation

Fermented 3 weeks at 64F. Then dry hopped for 11 days before kegging.