Strike Temp: 173.43 F Mash Water: 29.34 L Sparge (180F): 31.4 L (less than 2/3rds of liquor tank (58 L) First Runnings: 15.7 L Total runoff (boil kettle): 46.18 Pitched: 3 yeast, one July Cali Ale, 2 1/2 l LAST IPA 8 PM, fermentation start 5pm Monday (20 hrs)
City water add - Gypsum add 0.50 tsp Calcium Chloride add 0.50 tsp Split evenly between strike and sparge water Mash 152F for 60 mins no whirfloc tablet Cool to 160 F and add whirlpool hops x 20 minutes 1.5 oz Amirillo 1.5oz Mosaic 1.5 oz Simco 1.5 Azacca ferment around 68 -70 degrees for about 2 days, when activity slows gently increase to low 70s for several days to help yeast finish off. Some other tropical type yeasts would probably work well too. Dry hop at day 2-3 into ...
flame out hops are a 20 minute whirpool