This recipe is loosely based on Brewdog's Hardcore IPA (http://www.brewdog.com/product/hardcore-ipa), and really is rewarding if done right. The end result is very close to the original. It has to be brewed carefully as the grain bill is so large -- make sure it's not too big for your mashtun!
A few things that you need to know.
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- This is a 15L batch!
- If you are using whole leaf hops that you will most likely loose a lot of wort due to soakage... and there are a lot of hops in this one! Budget an extra litre of two if you are.
- As there is a lot of grain in this it's necessary to make sure the wort is thoroughly aerated. It might even help to aerate it a second time, like 24 hours after fermenation starts.
- Yeast. This one needs lots. A simple way is to pitch the wort on top of the yeast cake left over from a previous brew, preferably something light that won't affect the taste. If pitching dried yeast you should probably use two sachets.
- Ferment at 18°C for 5 days, rising to 22°C for the last day.
Type: All Grain
Batch Size: 15.00 L
Boil Size: 18.06 L
Boil Time: 90 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
5.70 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 83.82 %
0.10 kg White Wheat Malt (4.7 EBC) Grain 1.47 %
65.00 gm Cluster [7.00 %] (90 min) Hops 50.5 IBU
35.00 gm Galena [13.00 %] (90 min) Hops 50.5 IBU
20.00 gm Simcoe [13.00 %] (5 min) Hops 5.4 IBU
20.00 gm Centennial [10.00 %] (5 min) Hops 4.1 IBU
40.00 gm Centennial [10.00 %] (0 min) Hops -
45.00 gm Simcoe [13.00 %] (0 min) Hops -
5.00 gm Cascade [5.50 %] (0 min) Hops -
1.00 kg Dememera Sugar (3.9 EBC) Sugar 14.71 %
30.00 gm Cascade [5.50 %] DRY HOP
US-05 yeast
Est Original Gravity: 1.113 SG (more likely around 1.090)
Est Final Gravity: 1.028 SG (anywhere down to 1.015)
Estimated Alcohol by Vol: 9.5 to 11% abv
Bitterness: 110.4 IBU
Calories: 841 cal/l
Est Color: 15.0 EBC
Prior to bottling or kegging add 85g of dextrose or table sugar to 150ml of water and boil for a few minutes. Add to your bottling bucket. This will give you 2.4 vols of CO2.
Age this one for 8 weeks.
Quote
- Yeast. This one needs lots. A simple way is to pitch the wort on top of the yeast cake left over from a previous brew, preferably something light that won't affect the taste. If pitching dried yeast you should probably use two sachets.
In case of dry yeast for a 15l batch and SG around 1.090 you'll need 13.8g of yeast. 1 sachet of fe US-05 is 11.5g.
Calculated with http://www.mrmalty.com/calc/calc.html
Btw. Which yeast would you recommend for that receipe?
Putting this on my list of to-do. If you have some ready for the December meetup I'd love a taste.
QuoteGood spot on the quantity, but I would still recommend over pitching. The first time I did this recipe with just one packet of US-05 it was a disaster. I haven't tried it with two, so I'm guessing that would be better. But I've always used the slurry from a previous brew since then.
Tip of the day - use 1/3 of the slurry for perfect results - in my humble opinion !
Cheers! Will give it a go and hopefully have some to take to a meet up in 2013