Codename : The Hoppier the Bitter IPA
Cranking this IPA up to 80+. Word to the wise, don’t use this recipe.
- 2.25 lbs Maris Otter Malt
- 1 oz Caramel Malt
- 1 oz chocolate malt
- 0.20 oz Chinook Hops at 60 minutes
- 0.20 oz Challenger hops at 30 minutes
- 0.10 oz East Kent Golding hops at 20 minutes
- ¼ whirlfloc tablet at 15 minutes
- 0.10 oz East Kent Golding hops at 0 minutes
- 5 ml Verdant IPA yeast
Anticipated IBU : 83
Anticipated ABV : 5.5%
Target OG : 1.054
Target FG : 1,012
Arbitrary Brewhouse (in)efficiency : 60%
- Lesson learned from last batch, calibrate sonic screwdriver prior to measurements.
- Prepare 9L strike water, 154F.
- Add the grains to the bag.
- Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149F. Stir regularly. Looking for SG of at least 1.027.
- Mash out, raise the temperature to 167F for 10 minutes.
- Lift the bag out of the pot, allow it to drip into the pot.
- Bring wort up to 212F to boil for 10 minutes, then bring down to 210F.
- Add hops as prescribed above. Add whirlfloc with 15 minutes remaining. Looking for SG of at least 1.052.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place during vigorous fermentation, 2-3 days, then move to a warmer location for 2-4 days for diacetyl rest. Then return to the cool place. The beer can be bottled after 14-21 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
- Bottle. Store upright in a cool location.
- Preferably conduct bottle conditioning for at least 2-4 weeks.
- Preboil SG 1.021
- Post boil SG 1.045
- New mistakes were made, I misjudged the boil off rate, so I added about 30 minutes to hit the anticipated one gallon. 8L would probably have been better.
- FG 1.019, so 3.3% ABV. Still missed the mark 🙁
- Changing the brewhouse efficiency to 55% for subsequent batches, this means increasing the grain to try get more sugar.
- sample during bottling, there is no perception the 80 IBU was achieved, but it still has a great hoppy taste.
Brew day : 12-Mar-2022
Bottling day : 23-Mar-2022