AG#24 - East Anglian IPA
Posted: Mon May 15, 2017 9:29 pm
I managed to fit this brew in yesterday when the opportunity arose a short notice, after SWMBO had a change of plans which meant a Brewday was on the cards
I'm not ashamed to say that this brew is inspired by Greene King's East Coast IPA, as this brew might be below average from a bottle, but IMO it is very good from the keg, and I have found myself drinking it all night when I have a rare night out in my local in Colchester.
I just want a refreshing session strength IPA, that should deliver a decent hop burp!
The Brewday went fairly well, apart from a very slow draining mash again, that played havoc with my decision to have another bash at fly sparging. I had to keep switching off my pump to avoid totally flooding the grain bed, but it was worth the effort, as I ended up with some lovely clean wort from them mash tun in the end.
I had aimed for 25L @1.040, but didn't allow enough liquor to get absorbed by the hop pellets in the boil, and my mash efficiency was slightly off due to the fly sparge.
Also finally got a new electrode for my pH meter, so it was nice to be able to check on my water calculations and with a mash pH of 5.3, I was happy. On the subject of water, I went for Graham Wheelers 'Bitter' profile which will hopefully give it a good hoppy punch.
I used up a few hop and malt ends in this brew, and hope that the Vienna malt will help balance a fairly hoppy low abv beer, but only time will tell..........
Still not sure whether to dry hop as well, so I will wait and see how it tastes once the vigorous fermentation is over. Most of this will go into my 20L Crusader keg and whatever is left will go into a few bottles.
Cheers
MB
East Anglian IPA
Session IPA
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 4.324
Total Hops (g): 118.00
Original Gravity (OG): 1.041 (°P): 10.2 (my hydrometer reads +0.001)
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.08 %
Colour (SRM): 5.4 (EBC): 10.7
Bitterness (IBU): 37.2 (Tinseth)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60
Grain Bill
----------------
3.416 kg Maris Otter Malt (79%)
0.649 kg Weyermann Vienna Malt (15%)
0.173 kg Caramalt (4%)
0.086 kg Crystal 60 (2%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
16.0 g Cascade Pellet (6.6% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
15.0 g Amarillo Leaf (8.9% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Centennial Pellet (8.1% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Mosaic Pellet (12% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Amarillo Leaf (8.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
15.0 g Centennial Pellet (8.1% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
15.0 g Mosaic Pellet (12% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
Misc Bill
----------------
0.6 g Calcium Chloride @ 90 Minutes (Mash)
3.5 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
3.5 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
1.0 Protofloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 68°C for 90 Minutes.
Fermented at 20°C with M44 - Mangrove Jacks US West Coast (rehydrated)
Notes
----------------
Total Liquor - 34.5L
Mash Liquor - 11L
Sparge Liquor - 23.5L
Salifert Test -
1 - 0.40ml = 3.30 x 50 = 165ppm CaC03
2 - 0.65ml = 1.88 x 50 = 94ppm CaC03
3 - 0.45ml = 0.45 x 50 = 22.5ppm CaC03
Malt Miller AMS @0.65ml/L
Water Profile - Graham Wheelers Bitter
Mash pH - 5.30
Pre-Boil Gravity - 1.036 @30.5L (81% Mash Efficiency)
Recipe Generated with BrewMate
I'm not ashamed to say that this brew is inspired by Greene King's East Coast IPA, as this brew might be below average from a bottle, but IMO it is very good from the keg, and I have found myself drinking it all night when I have a rare night out in my local in Colchester.
I just want a refreshing session strength IPA, that should deliver a decent hop burp!
The Brewday went fairly well, apart from a very slow draining mash again, that played havoc with my decision to have another bash at fly sparging. I had to keep switching off my pump to avoid totally flooding the grain bed, but it was worth the effort, as I ended up with some lovely clean wort from them mash tun in the end.
I had aimed for 25L @1.040, but didn't allow enough liquor to get absorbed by the hop pellets in the boil, and my mash efficiency was slightly off due to the fly sparge.
Also finally got a new electrode for my pH meter, so it was nice to be able to check on my water calculations and with a mash pH of 5.3, I was happy. On the subject of water, I went for Graham Wheelers 'Bitter' profile which will hopefully give it a good hoppy punch.
I used up a few hop and malt ends in this brew, and hope that the Vienna malt will help balance a fairly hoppy low abv beer, but only time will tell..........
Still not sure whether to dry hop as well, so I will wait and see how it tastes once the vigorous fermentation is over. Most of this will go into my 20L Crusader keg and whatever is left will go into a few bottles.
Cheers
MB
East Anglian IPA
Session IPA
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 4.324
Total Hops (g): 118.00
Original Gravity (OG): 1.041 (°P): 10.2 (my hydrometer reads +0.001)
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.08 %
Colour (SRM): 5.4 (EBC): 10.7
Bitterness (IBU): 37.2 (Tinseth)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60
Grain Bill
----------------
3.416 kg Maris Otter Malt (79%)
0.649 kg Weyermann Vienna Malt (15%)
0.173 kg Caramalt (4%)
0.086 kg Crystal 60 (2%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
16.0 g Cascade Pellet (6.6% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
15.0 g Amarillo Leaf (8.9% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Centennial Pellet (8.1% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Mosaic Pellet (12% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Amarillo Leaf (8.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
15.0 g Centennial Pellet (8.1% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
15.0 g Mosaic Pellet (12% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
Misc Bill
----------------
0.6 g Calcium Chloride @ 90 Minutes (Mash)
3.5 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
3.5 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
1.0 Protofloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 68°C for 90 Minutes.
Fermented at 20°C with M44 - Mangrove Jacks US West Coast (rehydrated)
Notes
----------------
Total Liquor - 34.5L
Mash Liquor - 11L
Sparge Liquor - 23.5L
Salifert Test -
1 - 0.40ml = 3.30 x 50 = 165ppm CaC03
2 - 0.65ml = 1.88 x 50 = 94ppm CaC03
3 - 0.45ml = 0.45 x 50 = 22.5ppm CaC03
Malt Miller AMS @0.65ml/L
Water Profile - Graham Wheelers Bitter
Mash pH - 5.30
Pre-Boil Gravity - 1.036 @30.5L (81% Mash Efficiency)
Recipe Generated with BrewMate