Using all the left over materials in the brewery to make an IPA! Massive Confusion going on. Check out the comments for results. 1st time using 3 stages of the mash (40C, 50C, 70C) before lautering. Mash out at 78C and then fly sparge to 25L before boil. 2L yeast starter using White Labs Cali Ale. Slightly brown colour using the Crystal malt so a little bit of water treatment due to the softness of Melb Water.
Hops were determined by rolling die.
1. Order - Each hop had a dice roll and addition from highest to lowest. Ie 6 1st 5 2nd etc. In the event of a tie, a second roll to be done and highest combined total wins.
2. Amount - Roll 1 dice and multiply by 3. ie 3 =9 = 9g
3. When to add hops - Roll 2 dice and add together. This is the time to add hops
4. If go through all variants, return to start until end of boil
5. Remaining hops shall be dry hopped as such. Dice re-rolled for each variant. Variants receiving 1,2,3 shall all be dry hopped at 3 days. 4, 5, 6 at 7 days.
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