Post
by Jocky » Thu Jun 16, 2016 10:40 am
I got 3rd place in the American Strong beers category in the London and South East competition with a Double IPA version of that.
ABV 8%
OG 1.080
FG 1.018 (bit higher than intended)
IBU: 98
Grain:
63% Maris Otter
16% Pilsner
14.5% Munich
6.5% Sugar
2 hour boil.
Hops (IBU calculations from Beersmith)
Magnum @ 60 min - 33 IBU
Rest of IBU (65 IBU) made up with a 20 min flame out steep of Amarillo, Mosaic, Citra and Centennial in a ratio of (2:2:2:1)
Dry hop in same ratio, total will be about 9 grams of hops per litre of beer.
Do everything you can to keep oxygen out - ideally get a sealed fermenter and don't open it up aside from dry hopping and when you're ready to bottle.
Yeast:
Vermont Ale (Yeast Bay)
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
