The richness and roastiness of dark malts or the fruit forward flavours from hops? Why not both? With a Brown IPA there are no sacrifices, big bold malt and hop flavours. This month’s recipe showcases several of our malts and a healthy dose of American hops during the boil and New World hops for aroma.
Vital Statistics:
ABV: 6.3% SRM: 24 IBU: 50 OG: 1.065 FG: 1.016
Ingredients:
Malt |
19L Batch |
10hL Batch |
Brewhouse Efficiency: 75% |
Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 16.6L |
Volume of Mash Water: 835hL |
|
Amount in KG |
Amount in KG |
|
Parkland Pale - Red Shed (50%) |
2.54 |
127.9 |
Biscuit Malt (20%) – Red Shed |
1.07 |
53.9 |
Light Chocolate Malt (5%) – Red Shed |
0.28 |
14.0
|
Crystal Malt 60 (10%) – Great Western Malting |
0.6 |
30.2
|
Oat Malt (15%) – Red Shed |
1.04 |
52.4 |
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
Amount in KG |
Amount in KG |
|||
Simcoe |
60 Minutes |
25 |
0.02 |
1 |
Simcoe |
15 Minutes |
7 |
0.01 |
0.5 |
Ella |
15 Minutes |
8 |
0.01 |
0.5 |
Topez |
WP |
9 |
0.01 |
0.5 |
Simcoe, Ella Topaz |
Dry Hop (Day 4 fermentation) |
0 |
0.015 of each |
1.5 of each |
Nectaron |
Post fermentation. Dry hop Chill to 14°C |
0 |
0.05 |
2.6 |
Yeast: Escarpment Labs Foggy London
Strike Water Temperature: 73°C
Water Profile: Light Coloured & Hoppy
Mash Rest Temperature: 67°C
Mash pH: 5.4
Brewing Process:
Mash:
- Heat strike water to 73°C.
- Add all malt and brewing salts to strike water.
- Mash in at a temperature of 67°C.
- Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
- Hold the mash at 67°C for 60 minutes.
- Mash out by raising the temperature to 78°C for 10 minutes.
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.7.
Boil:
- Bring the collected wort to a boil.
- Add bittering hops (Simcoe) at the beginning of the boil (60 minutes).
- Add flavouring hops (Simcoe and Ella) at 15 minutes remaining in boil.
- Add Yeastex at 10 minutes.
- Ensure post boil pH is less than 5.2. Acidify if needed.
- Add whirlpool hops (Topez) at the beginning of whirlpool. Let rest for 10 minutes.
Cooling:
- After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.
Fermentation:
- Transfer the cooled wort to the fermenter.
- Aerate the wort by shaking or using an aeration stone.
- Pitch Foggy London yeast at a temperature of 19°C.
- Ferment at a temperature of 21°C.
- Dry hop with Simcoe, Ella, and Topaz hops at mid fermentation (7-8°P)
- Monitor fermentation until the final gravity is consistent for 3 days.
- Dry hop chill to 14°C. Dry hop with Nectaron once dry hop chill temperature has been achieved.
- Cold crash beer to 0°C after 3 days on the hops and condition for 1-2 weeks. Dump hops and yeast.
- Proceed to canning, bottling or kegging.
- Carb to 2.6 – 2.8 volumes of CO2