Currently in the process of putting together a recipe for a triple (hazy) IPA.
Not a style I've brewed before, and not one I can see much guidance on on the 'web other than the David Heath "Fruit Bomb".
Here's what I've got so far:
OG: 1.110
FG: 1.020
ABV: 11.8%
IBU: 55
EBC: 11.4
Malt
Golden Promise (Thomas Fawcett) - 50%
Wheat Malt, Pale (Weyermann) - 15%
Golden Naked Oats (Gladfield) - 10%
Spelt Malt (BestMaltz) - 10%
Malted Oats (Simpsons) - 6%
Torrified Wheat (Thomas Fawcett) - 6%
Cara Gold (Warminster) - 3%
Hops
Mosaic Cryo - 11.8 IBU, at 30m
Sabro - 7.2 IBU, at 30m
Mosaic Cryo - 7.9 IBU, at 5m
Sabro - 4.8 IBU, at 5m
Mosaic Cryo - 8.2 IBU, 30m whirlpool @75
Sabro Cryo - 8.0 IBU, 30m whirlpool @75
Strata - 3.1 IBU, 30m whirlpool @75
Mosaic Incognito - 10g, 30m whirlpool @75
Sabro Incognito- 10g, 30m whirlpool @75
Citra Cryo - 100g, Dry hop day 7
Mosaic Cryo - 100g, Dry hop day 7
Strata - 100g, Dry hop day 7
Citra Spectrum- 15g, Dry hop day 7
Mosaic Spectrum - 15g, Dry hop day 7
Yeast
Step-up 2L starter from 1x pack WLP090 San Diego Super yeast + 1x pack WLP007 Dry English Ale
Plan is to do a reiterated medium fermentability mash, pitch coolish (around 18°C) and let it ramp up to 23°C. Not bothering with an early biotransformation dry hop as they never seem to make much different to me, especially as I seem to get so much hop matter in my fermenter from the kettle anyway!
Any thoughts, ideas, suggestions?
Not a style I've brewed before, and not one I can see much guidance on on the 'web other than the David Heath "Fruit Bomb".
Here's what I've got so far:
OG: 1.110
FG: 1.020
ABV: 11.8%
IBU: 55
EBC: 11.4
Malt
Golden Promise (Thomas Fawcett) - 50%
Wheat Malt, Pale (Weyermann) - 15%
Golden Naked Oats (Gladfield) - 10%
Spelt Malt (BestMaltz) - 10%
Malted Oats (Simpsons) - 6%
Torrified Wheat (Thomas Fawcett) - 6%
Cara Gold (Warminster) - 3%
Hops
Mosaic Cryo - 11.8 IBU, at 30m
Sabro - 7.2 IBU, at 30m
Mosaic Cryo - 7.9 IBU, at 5m
Sabro - 4.8 IBU, at 5m
Mosaic Cryo - 8.2 IBU, 30m whirlpool @75
Sabro Cryo - 8.0 IBU, 30m whirlpool @75
Strata - 3.1 IBU, 30m whirlpool @75
Mosaic Incognito - 10g, 30m whirlpool @75
Sabro Incognito- 10g, 30m whirlpool @75
Citra Cryo - 100g, Dry hop day 7
Mosaic Cryo - 100g, Dry hop day 7
Strata - 100g, Dry hop day 7
Citra Spectrum- 15g, Dry hop day 7
Mosaic Spectrum - 15g, Dry hop day 7
Yeast
Step-up 2L starter from 1x pack WLP090 San Diego Super yeast + 1x pack WLP007 Dry English Ale
Plan is to do a reiterated medium fermentability mash, pitch coolish (around 18°C) and let it ramp up to 23°C. Not bothering with an early biotransformation dry hop as they never seem to make much different to me, especially as I seem to get so much hop matter in my fermenter from the kettle anyway!
Any thoughts, ideas, suggestions?