Hop Chronicles XPA

A punchy XPA oozing notes of sticky resin, pine and zesty mandarin. A great workhorse recipe for brewers craving something seriously hoppy.

OG: 1.052 | IBUs: 35 | ABV: 5.6%
MASH: 60min @ 68°C, 10min @ 76°C BOIL: 60min
GRIST
– 4.5kg Voyager Pale Schooner (4 EBC)
– 840g Voyager Schooner Vienna (12 EBC)
– 160g Gladfield Sour Grapes (4.5 EBC)
– 110g Gladfield Medium Crystal (100 EBC)

BOIL ADDITIONS
20g Mosaic (11% AA) (20 min)

WHIRLPOOL/HOPSTAND (90°C for 15 min)
20g Mosaic

WHIRLPOOL/HOPSTAND (85°C for 15 min)
50g Idaho #7

DRY HOP* (Day 5 or 5 days total)
50g Eclipse
50g Idaho #7 CRYO
50g Idaho #

FERMENT @ 18°C
DRY (2 packs)
Safale US-05
> LalBrew BRY-97
Mangrove Jack’s M44
LIQUID
WLP001 California Ale
WLP090 San Diego Super Yeast

TARGET FG: 1.010
FERMENT: 10 days**

* Dry hop in a hop sock and cold crash for best results
** Fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and there is no detectable diacetlyl black hops

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Summary

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Description

Additional information

Weight 8.3 kg