I brewed this last Saturday….a test run for a beer I’m making for a friend’s wedding. All went relatively smoothly and managed to try out my new chiller which got 26 litres down to 19°c in 15mins.
My transfer from kettle to fermentor was down from normal. I’m putting this down to forgetting to whirlpool and I didn’t have any hose on the tap (syphon wasn’t as strong as normal). My plan for next time is when I remove the chiller to whirlpool for 10 mins and add a short length of hose to the end of the tap.
Was blown away with how quickly WLP023 got going.
Recipe Overview
Style: English Pale Ale (IPA)
Original Gravity (OG): 1.050
IBU's (Tinseth): 38
Bitterness to Gravity Ratio: 0.76
Colour: 15.9 EBC = 8.1 SRM
The Grain Bill
89.1% Crisp Pale Malt (5 EBC = 2.5 SRM) 4447 grams = 9.81 pounds
5% Crystal Malt (150 EBC = 76.1 SRM) 251 grams = 0.55 pounds
3% Amber Malt (50 EBC = 25.4 SRM) 150 grams = 0.33 pounds
2.9% Torrified Wheat (4 EBC = 2 SRM) 145 grams = 0.32 pounds
The Hop Bill (Based on Tinseth Formula)[/b]
27.5 IBU Challenger Flowers (6.6%AA) 44.3 grams = 1.563 ounces at 60 mins
5.2 IBU East Kent Golding Flowers (5.5%AA) 20.1 grams = 0.71 ounces at 15 mins
5.3 IBU East Kent Golding Flowers (5.5%AA) 28.2 grams = 0.994 ounces at 10 mins
0 IBU East Kent Golding Flowers (5.5%AA) 16.9 grams = 0.597 ounces at 0 mins
0 IBU East Kent Golding Flowers (5.5%AA) 24.2 grams = 0.852 ounces at 0 mins (Dry Hopped)
Fermentation & Conditioning
Fermentation: WLP023 Burton Ale Yeast for 14 days at 20 C = 68 F
(can’t have a brewday post without the grain shot!)
(new chiller in action)
(reading spot on)
(made some dog biscuits from the spent grains. They went down a storm!)
