A more or less freestyle IPA with a lot of hops. An experiment!
For 20 ltrs. 4,5 % abv
Malts:
Pale Ale Malt(5,5-7,5 ebc) 3,9 kgs
CaraHell (20-30 ebc) 0,2 kgs
SourMalt (3-6 ebc) 0,1 kgs
For 20 ltrs. 4,5 % abv
Malts:
Pale Ale Malt(5,5-7,5 ebc) 3,9 kgs
CaraHell (20-30 ebc) 0,2 kgs
SourMalt (3-6 ebc) 0,1 kgs
Mashing:
Mash in 68°C
68°C for 75 min
up to 78°C and stop.
Boiling:
before start: Magnum Hops for ca. 41 IBU
Boiling for 70 minutes
Fermentation: 20 °C
Yeast: Danstar Nottingham
2 days after start of fermentation:
dryhopping: 20g Cascade, 20g Centennial, 20g Chinook, 20g Simcoe – use what you like
3 days before bottle filling:
dryhopping: 10g Cascade, 10g Centennial, 10g Chinook, 10g Simcoe
Secondary fermentation: 20°C
one week
Than cooling down to 3 °C for 2 weeks.
ready