Hi guys!
Second brew in the fermenter. Was aiming for a fairly British, malty base, that is complemented by some heavily aromatic US and Australian hop and bitterness. According to Beer Calculus it should fall within the traditional IPA guidelines: 11 SRM, 41.5 IBU, 5.2% ABV. It started fermenting after two hours (I pitched the brew on the cake of the previous beer) and currently smelling like nicely aged calvados, hit!!
Working on a 5 imperial gallon batch (6 US gallons), but translated everything back to US measures:
% LB OZ °L PPG
74% 7 11.4 Pale Malt Extract Syrup Boil
9% 0 14.4 Munich Malt Mash
8% 0 14.1 British Crystal 70-80L Steep
8% 0 14.1 Wheat, Torrified Steep
1% 0 1.7 Biscuit Malt Mash 23°
Use Time OZ Hop Variety AA » IBU
boil 45 min 0.353 Galaxy ~ leaf 13.4 » 11.8
boil 20 min 0.353 Galaxy ~ leaf 13.4 » 7.8
boil 15 min 0.705 Calypso ~ leaf 12.8 » 12.2
boil 5 min 0.705 Calypso ~ leaf 12.8 » 4.9
boil 5 min 0.705 Cascade ~ pellet 5.5 » 2.3
boil 5 min 0.353 Galaxy ~ leaf 13.4 » 2.6
boil 5 min Irish moss
yeast: recycled Gervin English ale yeast (Muntons)
Quick instructions: Mashed the Munich and biscuit 55 minutes at 67-68C to make a gallon of weak brew. After cooling it was added on the cake of the previous brew in the fermenter. Steeped the crystal and torrified wheat for 40 minutes at 64-67C. Added water to aprox 5 gallons and brought to the boil. At this point started the hop additions and added half of the extract. The other half of the extract was added at the last 5 minutes of the boil. The boil was a bit shorter than usual to bring some more hop aroma and less pure bitterness. When cooling some cold water was added to bring back the volume to 5 (US) gallons, so when added on top of the Munich/biscuit it made a total of just over 6 US gallons.
Second brew in the fermenter. Was aiming for a fairly British, malty base, that is complemented by some heavily aromatic US and Australian hop and bitterness. According to Beer Calculus it should fall within the traditional IPA guidelines: 11 SRM, 41.5 IBU, 5.2% ABV. It started fermenting after two hours (I pitched the brew on the cake of the previous beer) and currently smelling like nicely aged calvados, hit!!
Working on a 5 imperial gallon batch (6 US gallons), but translated everything back to US measures:
% LB OZ °L PPG
74% 7 11.4 Pale Malt Extract Syrup Boil
9% 0 14.4 Munich Malt Mash
8% 0 14.1 British Crystal 70-80L Steep
8% 0 14.1 Wheat, Torrified Steep
1% 0 1.7 Biscuit Malt Mash 23°
Use Time OZ Hop Variety AA » IBU
boil 45 min 0.353 Galaxy ~ leaf 13.4 » 11.8
boil 20 min 0.353 Galaxy ~ leaf 13.4 » 7.8
boil 15 min 0.705 Calypso ~ leaf 12.8 » 12.2
boil 5 min 0.705 Calypso ~ leaf 12.8 » 4.9
boil 5 min 0.705 Cascade ~ pellet 5.5 » 2.3
boil 5 min 0.353 Galaxy ~ leaf 13.4 » 2.6
boil 5 min Irish moss
yeast: recycled Gervin English ale yeast (Muntons)
Quick instructions: Mashed the Munich and biscuit 55 minutes at 67-68C to make a gallon of weak brew. After cooling it was added on the cake of the previous brew in the fermenter. Steeped the crystal and torrified wheat for 40 minutes at 64-67C. Added water to aprox 5 gallons and brought to the boil. At this point started the hop additions and added half of the extract. The other half of the extract was added at the last 5 minutes of the boil. The boil was a bit shorter than usual to bring some more hop aroma and less pure bitterness. When cooling some cold water was added to bring back the volume to 5 (US) gallons, so when added on top of the Munich/biscuit it made a total of just over 6 US gallons.
