Codename : The Hoppier the Bitter IPA

Cranking this IPA up to 80+. Word to the wise, don’t use this recipe.

Ingredients

• 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

Vital Stats

Anticipated IBU : 83
Anticipated ABV : 5.5%
Target OG : 1.054
Target FG : 1,012
Arbitrary Brewhouse (in)efficiency : 60%

Brew Day 

• 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.

Bottling Day

• 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. 

Brew Notes

• 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.

Tasting notes

• 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

NFT : https://opensea.io/assets/0x495f947276749ce646f68ac8c248420045cb7b5e/98547572266092688542004199927995955645241771819026625145362064310932569325569/