To celebrate a small table tennis event at work I brought along my latest brew. It was a fruity New England style IPA.
I have to admit though that the cloudy nature of the beer was unintentional. Iam still unsure of what went wrong in the process, although taste did not seem to be negatively affected.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 18 L |
60 min |
30.5 IBUs |
11.6 EBC |
1.061 |
1.021 |
5.3 % |
|
Actuals |
1.044 |
1.01 |
4.4 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American IPA |
21 A |
1.056 - 1.07 |
1.008 - 1.014 |
40 - 70 |
11.8 - 27.6 |
2.4 - 2.9 |
5.5 - 7.5 % |
Fermentables
| Name |
Amount |
% |
| Extra Pale Maris Otter (Crisp) |
5 kg |
81.97 |
| Cara Gold |
1 kg |
16.39 |
| Pale Crystal Malt |
100 g |
1.64 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
50 g |
60 min |
Boil |
Pellet |
5 |
| Citra |
80 g |
2 days |
Dry Hop |
Pellet |
14.2 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| English Ale (WLP002) |
White Labs |
67% |
18.33°C - 20°C |
Mash
| Step |
Temperature |
Time |
| Mash Step |
67.78°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
19.44°C |
| Aging |
30 days |
18.33°C |
Notes
The intention was to get a bit more body in to the beer by adding more malt. This is why caragold as used. It provides the opportunity to add body to beer with little impact on colour.
The pH half way through the mash was 5.8. |
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