A hoppy and strong IPA with a nice malt touch. Strongly hopped, but with a clean and dry finish. Dangerously drinkable.
Glass: Pint Glass
To have great hoppy notes only use fresh hops with good storage conditions. Also, favor Sulfate in the Sulfate/Chloride ratio of your brewing water.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95 email@example.com www.castlemalting.com
RECIPE FOR 100L
Mash-in and follow the profile below:
Mash-in at 65°C
Rest for 60min at 65°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add 40g of each hop (45.5 IBU).
Hop Addition 2: After 45min add 25g of each hop (13.7 IBU)
Hop Addition 2: After 70min add 35g of each hop (5.9 IBU)
Sugar: After 60min add sugar.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.