Traditional IPA

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Burner

Traditional IPA

Post by Burner » Fri Nov 09, 2007 11:25 pm

Scheduled for tomorrow:
Type: All Grain
Batch Size: 19.00 L
Boil Time: 90 min

Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 81.1 %
0.45 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.1 %
0.10 kg Wheat, Torrified (1.7 SRM) Grain 1.8 %
150.00 gm Goldings, East Kent [5.00%] (85 min) Hops 80.4 IBU
40.00 gm Goldings, East Kent [5.00%] (15 min) Hops 10.0 IBU
20.00 gm Goldings, East Kent [5.00%] (10 min) (Aroma Hop-Steep) Hops
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 kg Dememera Sugar (2.0 SRM) Sugar 9.0 %
1 Pkgs Nottingham Yeast-Ale

SG: 1.071
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monk

Post by monk » Sat Nov 10, 2007 2:08 am

Wow. That looks nice and powerful. How long will you age it?
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Seveneer

Post by Seveneer » Sat Nov 10, 2007 9:41 am

Not sure if you're asking for comments but if you were I'd suggest using white sugar, losing the crystal and doubling up the Nottingham.

/Phil.
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Burner

Post by Burner » Sat Nov 10, 2007 11:12 am

Thanks for the comments (always welcome!). I'll change the sugar and pop my other nottingham sachet in addition! I'll give it six months to mature and see how it then!
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Seveneer

Post by Seveneer » Sat Nov 10, 2007 11:20 am

Good luck maturing it for 6 months. I have an IPA that I brewed on the 23rd of September with the intention of maturing it for 6 months. Down to my last 36 pints now from 80 :shock: Must brew another batch :lol:

/Phil.
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