Brewing - English IPA

Yeast prep - April 25, 2020

Racked Special Bitter to keg, saved yeast from one of the carboys and pitched to English IPA hours later.

India Pale Ale (Enlgish) Brewday - April 25, 2020

44L (Primary) | 1.056 OG | 45 IBU | 8 SRM

Brewday Video
Tasting Notes

Challenger and Northern Brewer Hops

Part 1 - Setup

 - Grist - 

92.6% | 10kg Canada Malting Superior Pale Ale Malt (3.1L)
3.7% | 400g Weyermann CaraMunich III (57L)
3.7% | 400g Fawcett Brown Malt (71L)

- Hops -

|| Kettle ||

25g Challenger (8.4% AA) @ 60 minutes
30g Northern Brewer (7.8% AA) @ 20
45g Challenger (8.4% AA) @ 20 minutes
75g Northern Brewer (7.8% AA) @ 0 (Steep 15 minutes)
75g Challenger (8.4% AA) @ 0 (Steep 15 minutes)

||Dry Hop ||
150g Challenger (8.4% AA)

- Water -

56L treated with 1 campden tab to remove chloramine

Source Profile (mg/l):

Ca+2 = 8.7
Mg+2 = 2.1
Na+ = 18.4
Cl- = 6.7
SO4-2 = 27
Alkalinity (ppm as CaC03) = 32.5
pH = 9.4

|| Salts & Acid ||
Mash - 3ml (88%) Lactic Acid, 6g Calcium Chloride, 6g Calcium Sulfate
Boil - 6g Calcium Chloride, 6g Calcium Sulfate

Resulting Profile (mg/l) :
Ca+2 = 117
Mg+2 = 2.1
Na+ = 18.4
Cl- = 110
SO4-2 = 146.5
Alkalinity (ppm as CaC03) = 9.1
Residual Alkalinity (ppm as CaC03) = -75.6
Brewer's Friend Mash Report

Part 2 - Mash

Mash salts added directly to the milled to grist

Lactic acid added to half the brewing liquor (28L)
Mashed in @ 72C/163F
Target mash pH 5.42 (calculated @ 25C)
Mashed @ 65.5C/151F

After 60 minutes, vorlauf and collected 1st runnings

Batch sparge, vorlauf and collected 2nd runnings

Part 3 - Boil

Added 1st hop addition at the start of the boil.
With 20 minutes remaining, added 2nd hop addition

With 5 minutes remaining, whirlfloc and immersion chiller
At flame-out, added 3rd hop addition and steeped for 15 minutes
Chilled wort and transferred to fermenter

Gravity measured 1.053

OG 1.053 (3pts low)

Part 4 - Fermentation

Day 0 - 21:00 - Aerated with fizz-x for 60 seconds before pitching a carboy's worth of slurry (~1.5L) to 44L of wort @ 20C.  OG measured 1.053, 3 pts low.

Day 1 - 09:00 - Fermentation temperature holding steady at 20C.  Active fermentation.  Dumped trub, sanitized and re-attached FastFerment collection ball.

Day 4 - 10:00 - Fermentation temperature holding steady at 20C.  Added 160g Challenger dry hop using new canister filter.

Day 9 - 12:00 - FG reading 1.017, 70% attenuation.  Temperature holding at 20C.

Day 11 - 09:00 - Disconnected heatwrap.