Description
🏅 Award Winner 🏅
1st Place 🥇 IPA – QABC 2023
Recipe by Jeremy Macgregor
🍺 Recipe Details 🍺
OG: 1.068 | IBU: 85 | ABV: 8%
MASH: 60min, 65°C BOIL: 60min
GRIST
– 6.5kg Voyager Schooner (5 EBC)
– 415g Voyager Dexter (Dextrin Malt) (8 EBC)
– 415g Winter Wheat (3.5 EBC)
– 265g Weyermann CaraHell (22 EBC)
– 165g Acidulated Malt (4.5 EBC)
BOIL ADDITIONS
40g Nelson Sauvin (10.6% AA) (60min)
360g Dextrose (10min) (add to boil)
60g Rakau (10.1% AA) (5min)
40g Nelson Sauvin (10.6% AA) (5min)
WHIRLPOOL (15min @ 85°C)
60g Rakau
40g Nelson Sauvin
DRY HOP
90g Nelson Sauvin (day 4)
70g Rakau (day 4)
60g Rakau (day 6)
FERMENT @ 18°C
DRY (2 packs recommended)
> LalBrew BRY-97
Safale US-05
LIQUID
Bluestone San Diego
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process.
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: HOPPY
Calcium (Ca2+): 75
Magnesium (Mg2+): 15
Chloride (Cl-:): 60
Sulphate (SO42-): 180
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 6.7g, Magnesium Sulphate 5.6g, Calcium Chloride 4.3g
For Brisbane tap water, we recommend adding 5g Calcium Sulphate, 2g Magnesium sulphate along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water.
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