This is a Community Recipe created by npsavage
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Crisp Caramalt (230 grams)
Centennial Pellets (170 grams)
WLP4040 Midwestern Ale Yeast (1 packs)
Spray Dried Malt Extract – Maris Otter Light – 3kg (1 packs)
Spray Dried Malt Extract – Maris Otter Light -1kg (1 packs)
Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19 litre
Original Gravity: 1066
Final Gravity: 1012
ABV %: 7
Temperature °C: 71
Length (mins): 20
Out temp °C:
Out time (mins):
Boil time (mins): 45
Additions and timing:
Place crushed grains in the hop sock provided and steep in 4L of water at 71 °C for 20 minutes in your brew pot.
Remove the grains and fill up your kettle to 13 L of water.
Bring to a boil and then remove kettle from heat and add malt extracts. Stir until dissolved and return kettle to heat and boil for 45 minutes. Add hops as follows:
45 min – 35g Centennial
30 min – 35g Centennial
Secondary additions and timing:
When the boil is complete, chill the wort to 20–23 °C. Fill your sanitised fermenter with 8 L of cold water and transfer chilled wort to fermenter.
Top the fermenter up to 21 L with cold water.
Aerate wort and add yeast.
Place your fermenter in a temperature-stable place that is in the 20–23 °C range.
On day five of fermentation, add the 100g Centennial dry hop addition either directly into the fermenter or by transferring beer on top of dry hops in a secondary fermenter.
Yeast: WLP4040 Midwestern Ale Yeast
Fermentation temperature/steps: 20-23C
For this mini-mash recipe you require 3.615 kg of Maris Otter Light DME for this recipe. Use 115g for the yeast starter and 3.5kg in the recipe.