Planning on making a British style IPA in early spring and considering a few things I've not tried before. Mainly using amylase enzyme to keep the body low and the finish dry. I would have used Brett C but can't be bothered to wait that long. Any feedback would be handy.
OG 1.056, FG 1.008, 6.3%, 56IBU, 6SRM
For 5 US gallons
Grist
10lb Maris Otter
Mash around 145F with water adjusted to ~250-300ppm sulphate and pH adjusted with lactic acid.
60 minute boil:
@60m - 1.5oz Challenger (for 43IBU)
@15m - 1.5oz EKG (for 12IBU)
@15m - 1/2lb Invert Sugar Syrup
Steep - 1.5oz EKG
Ferment with Mangrove Jacks Burton Union yeast. Add amylase enzyme (I'm pencilling in an apparent attenuation of 85%). Dry hop with 3-4oz EKG. I was also considering blending EKG and Cascade (2:1) for dry hopping.
OG 1.056, FG 1.008, 6.3%, 56IBU, 6SRM
For 5 US gallons
Grist
10lb Maris Otter
Mash around 145F with water adjusted to ~250-300ppm sulphate and pH adjusted with lactic acid.
60 minute boil:
@60m - 1.5oz Challenger (for 43IBU)
@15m - 1.5oz EKG (for 12IBU)
@15m - 1/2lb Invert Sugar Syrup
Steep - 1.5oz EKG
Ferment with Mangrove Jacks Burton Union yeast. Add amylase enzyme (I'm pencilling in an apparent attenuation of 85%). Dry hop with 3-4oz EKG. I was also considering blending EKG and Cascade (2:1) for dry hopping.
