Brewing a 15l DIPA batch with the following recipe:
2 cans of Cooper's Real Ale
LOTS of hops, East Kent Golding and Fuggles, boiled for bitterness for 45min
A little bit of Saaz, boiled for 0min (I am thinking to dry hop with it in the secondary, too)
2 Cooper's yeast packs with a 2-day yeast starter made from dextrose and DME
Fermentation temperature around 21c(70F)
Tasted the worth, and the doubble IPA bitterness seems to be there.
What do you think would be a realistic FG? I would like to reach at 1.010 but I think that since there is very little of sugar in the brew (the fermentables consists mainly of LME) I might not get so low.
I am thinking to let it ferment in the primary for two weeks, then rack to secondary for a week.
2 cans of Cooper's Real Ale
LOTS of hops, East Kent Golding and Fuggles, boiled for bitterness for 45min
A little bit of Saaz, boiled for 0min (I am thinking to dry hop with it in the secondary, too)
2 Cooper's yeast packs with a 2-day yeast starter made from dextrose and DME
Fermentation temperature around 21c(70F)
Tasted the worth, and the doubble IPA bitterness seems to be there.
What do you think would be a realistic FG? I would like to reach at 1.010 but I think that since there is very little of sugar in the brew (the fermentables consists mainly of LME) I might not get so low.
I am thinking to let it ferment in the primary for two weeks, then rack to secondary for a week.