This is what i have come up with for the first attempt at a hoppy beer using WLP 002, its based on the IPA that did well at last years national but just toned down to a pale ale level – well a hoppy US pale a level.
First off the starter – i will pitch 1 vial of WLP002 into a 4L starter on a stir plate and hold it at a temp of about 25-26degC, it should ferment out in under 24 hours, once the yeast has dropped the beer will be decanted off leaving the slurry and maybe 0.5L or less of not very nice tasting starter beer!
This should give about 650billion cells to be pitched in to 50L of wort or a pitching rate of 1.1million cells er ml per degree plato – ish
Here is the recipe for a 50L batch. working on 80% mash efficiency
9.54 kg Pale Malt (2 Row) low colour UK (4.0 EBC) Grain 90.0 %
0.53 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.0 %
0.53 kg Munich Malt (17.7 EBC) Grain 5.0 %
Boil hop additions
6.00 g Chinook [13.00 %] – Boil 90.0 min Hop 4 4.7 IBUs
26.00 g Chinook [13.00 %] – Boil 30.0 min Hop 5 10.3 IBUs
26.00 g Cascade [5.50 %] – Boil 15.0 min Hop 6 1.8 IBUs
Whirlpool hop additions
70.00 g Centennial [10.00 %] – Whirlpool min Hop 7 7.0 IBUs
70.00 g Citra [12.00 %] – Whirlpool Hop 8 8.4 IBUs
70.00 g Centennial [10.00 %] – Dry Hop 3.0 Days Hop 10 0.0 IBUs
70.00 g Citra [12.00 %] – Dry Hop 3.0 Days Hop 11 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 32.1 IBUs
Est Color: 7.4 EBC
The mash will be at 63degC for 60min, then ramped up and held at 68degC for 10min before being ramped up to 74degC for mash out and sparging.
This will then be followed by a 90min boil, before being transferred to the whirlpool for the whirlpool hop addition and a 30min rest.
The wort will be cooled to 17degC on transfer to the fermenter, oxygenated in the ferment at a rate of 1L per min for 2 min, and the yeast pitched at 17degC and then fermented at 19degC for approx 4days. The temp will then be raised to 20-21degC for a diacetyl rest and dryhopping. Following approximately 4 days the yeast and dryhops will be dropped (once diacetyl rest is complete) and the beer will then be crash cooled for 7days.
Water will be 80%RO and 20 tap, with some salt additions to hit my standard pale ale IPA water profile.
In theory this should be a 14 day beer from mash tun to package, and because the yeast will drop any haze left will just be chill or hop haze and no yeast to muddy the flavor, this haze could then be dealt with using gelatin during the cold crash.
This should be getting brewed next Saturday so will report back with progress