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Beer recipe - English IPA
ABV 6.5%Color 22 EBCBitterness 50 IBU
A hoppy, moderately-strong, very malty English IPA.
Glass: English Pint Glass
Temperature: 4-8°C
To increase the malty sweetness, you can under pitch (0.5-0.6 g/L). Also, favor Sulfate in the Sulfate/Chloride ratio of your brewing water.

Château Pilsen 2RP 85% / 18.7 kg
Château Melano 10% / 2.2 kg
Château Cara Ruby® 3% / 0.7 kg
Château Cara Blond® 2% / 0.5 kg

Goldings (6.0% aa) 43 IBU / 250 g
Fuggle (4.5% aa) 2.8 IBU / 100 g
Aramis (7.0% aa) 4.3 IBU / 100 g

SafAle S-04 70 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio3.0 L/kg
Mash-in at 65°C
Rest for 60min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Goldings.
Hop Addition 2: After 50min add Fuggles and Aramis.
Whirlpool to remove the trub
Total evap6.0%Batch size100LOG14.5oPEfficiency85%
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until
2.6 volumes of CO2
. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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