I have been making a few pale ales (trendy types may call this a session IPA) of late and its taken a while but i have finally realised just how big a bitterness addition from my whirlpool hops i get, this recipe has been design with this in mind.
Its for a 50L batch working on about an 85% mash efficiency, and a mash temp of 69degC for 45min then a mash out at 74degC.
Water profile will be as per Sierra Nevada from the Water book, with a slight tweak to ensure mash pH is hit
The original plan was to use Mosaic but don’t have any, but do have some nice fresh Galaxy so bit of an easy choice. The 2min addition are the whirlpool addition i just use 2min as i think this is roughly the level of bitterness i get from them.
This approach to hopping is known as hop burst i.e. all the hops in the last few mins of the boil.
|Est Original Gravity: 1.040 SG|
|Est Final Gravity: 1.010 SG|
|Estimated Alcohol by Vol: 3.9 %|
|Bitterness: 35.2 IBUs|
|Est Color: 8.8 EBC|
The yeast will be WLP001 – in my opinion the best choice to really get that hop aroma exploding out of the glass. The wort will be oxygenated, and Clarity Ferm added along with the yeast, not only do i want a good aroma i really want a clean look to the beer, not worried about it being bright, but don’t want a yeast flavor or haze to affect the flavor or perceived flavor of the beer.
The WLP001 will be cropped from this beer to go in to the DIPA also being brewed for the LSE2015 comp.
Updates from the brew day to come