2 weeks in the fermenter. Bottled on the 23rd September, tasting good but needs time to condition, at the moment it is quite smooth, not over hoppy, malty without being over malty, 6.8 ABV without tasting too much Alcoholic. Hopefully it will turn out a nice IPA that can be repeated. The next batch will go in the Corny Keg, in the fermenter Sat 26/09/20. I use "Archer Hops" not Cascade. Archer hops are related to Cascade and can be got from Charles Faram Malvern Worcestershire UK. Update on Kegged IPA After one week, tasted very good and at three even better. Bottled IPA really good enough head retention and tasty, hops came through but not too bitter, malts tasty. Will definitely do it again, maybe reduce the ABV to 5.5
Fermentables
42% - Maris Otter Pale - UK
2.5
38
3
Mash
42% - Crisp Extra Pale Malt
2.5
38
2
Mash
3% - Crystal 70L - UK
0.2
34
70
Mash
8% - Torrefied Barley - US
0.5
36
2
Mash
3% - Amber - UK
0.2
32
27
Mash
Hops
Challenger
25
Pellet
Boil
60 min(s)
7
18.3
Fuggles
20
Pellet
Boil
60 min(s)
4.8
10.1
Archer
25
Pellet
Boil
45 min(s)
4.5
10.8
Archer
20
Pellet
Boil
10 min(s)
4.5
3.4
Yeast
Lallemand Nottingham Yeast
82%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Strike temp 72 deg C. Mash thickness 2.77 L/Kg and 1.04 L/Kg grain water absorption Mash at 67 deg C
2.After Iodine Conversion test. Sparge after 45 minutes Mash out at 72 deg C.
3.Add Protofloc tablet or Irish moss 15 min
4.Add chiller coil and sanitise chill to 20 deg C
5.Re-hydrate Yeast as instruction Oxygenate water pitch yeast.
6.Bottle or keg with 1 teaspoon of table sugar per 500ml of beer for 2 to 2.7 volumes of Co2.
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