10 August 2013

English IPA

63% Efficiency
OG: 1.058
FG: 1.012
ABV: 6%
est. IBU: 50
est. SRM: 12
Mash Temp: 66.7 C (152 F)

MALT
5.4 Kg (11 lbs 14.5 oz) – Pale (Marris Otter) Malt
250 g (8.8 oz) – Crystal 45 Malt
100 g (3.5 oz) – Crystal 30 Malt
150 g (5.3 oz) – Munich Malt
80 g (2.8 oz) – Pale Chocolate Malt
200 g (7 oz) – Sugar (15 mins remaining in boil)

HOPS
28 g (1 oz) – East Kent Goldings (7.2%) – First Wort Hopped
28 g (1 oz) – East Kent Goldings (7.2%) – 15 mins
28 g (1 oz) – East Kent Goldings (7.2%) – 0 mins

YEAST
Wyeast 1968 – London ESB
Yeast was recovered, washed, and reactivated on the sire plate from ESB (7 July 2013)

FERMENTATION
1.5 Weeks @ 19 C (66 F)
1 Week @ 18 C (64.5 F) – secondary
Kegged

NOTES

—