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Old 11-18-2012, 11:18 AM   #1
JKaranka
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Join Date: Oct 2012
Location: Cardiff, Wales
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Default Second brew: hybrid British IPA

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.


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