Mash at 61C (142F) for 1 hour
6Kg Maris Otter [75%]
1Kg Munich [13%]
0.15kg Caramunich 1 [2%]
0.25kg Belgian Biscuit Malt [3%]
0.25kg German wheat [3%]
0.25kg Oat flakes [3%]
60 min Magnum 20g
30 min Simcoe 20g
15 min Simcoe 20g
0 min Topaz 15g
dry hop Topaz 30g
dry hop Simcoe 30g
Safeale-05 pitch at 14C (57F) - Fermentation at 14C (57F)
Boil volume 31L, after boiling (90 mins) 25L
Expected OG: 1.059
Expected FG: 1.012
Expected ABV 6.2%
Expected IBU: 60IBU
Questions:
1) Wheat and oak flakes: does it make sense in a in IPA in that quantity?
2) Would I notice the grain bill mashing at 61C or at that temperature I should just not care too much about special grains?
3) Is topaz and simoce too resinous for a malty IPA? If I use topaz as a flavour hop (30-15 mins) would I get something tropical similar to mosaic?
6Kg Maris Otter [75%]
1Kg Munich [13%]
0.15kg Caramunich 1 [2%]
0.25kg Belgian Biscuit Malt [3%]
0.25kg German wheat [3%]
0.25kg Oat flakes [3%]
60 min Magnum 20g
30 min Simcoe 20g
15 min Simcoe 20g
0 min Topaz 15g
dry hop Topaz 30g
dry hop Simcoe 30g
Safeale-05 pitch at 14C (57F) - Fermentation at 14C (57F)
Boil volume 31L, after boiling (90 mins) 25L
Expected OG: 1.059
Expected FG: 1.012
Expected ABV 6.2%
Expected IBU: 60IBU
Questions:
1) Wheat and oak flakes: does it make sense in a in IPA in that quantity?
2) Would I notice the grain bill mashing at 61C or at that temperature I should just not care too much about special grains?
3) Is topaz and simoce too resinous for a malty IPA? If I use topaz as a flavour hop (30-15 mins) would I get something tropical similar to mosaic?