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Balanced Salt Additions, CaSO4 3.2g, CaCl 2.0g. Drop temp to around 75C before starting whirlpool for about 30 min. Dry hop on day 2-3 https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-146#post-8203827
Strike: 11.638 gal Sparge: 7.75 gal (All RO Water) Added to Strike ================ Gypsum: 22g Calcium Chlordie: 4g Yeast starter, keep the starting gravity between 1.030 and 1.040. Use about 6 ounces (by weight) of DME to 2 quarts of water. In metric, use a 10 to 1 ratio. Add 1 gram of DME for every 10 ml of final volume. (If you're making a 2 liter starter, add water to 200 grams of DME until you have 2 liters total.) Add 1/4 teaspoon of yeast nutrient, boil 15 minutes, chill, add yeast. ...