![]() ![]() Huge krausen throughout. Beautiful tropical fruit hop flavors that have a nice zing without being overly bitter. ġ/1/16: In 2 days gravity is down to 1012 – super quick fermentation since I used such a massive quantity of yeast and the OG was a little lower. The hop silt trub still sunk nicely to the bottom of the kettle, thankfully. I did use a full whirlflock tablet rather than 1/2 like i normally do in a 3 gal batch, so maybe that had something to do with it. It was so weird that I had to document it. The wort looked really strange in the kettle at this point – almost looked like the proteins started to coagulate, then stopped and remained suspended the wort like giant puffy clouds in a very clear wort otherwise. Let sit for 4 hours, which brought the tempt to around 85F. ![]() Added 0.5 gallons filtered water to bring it 10 around 1045. Boil 60 minutes, add ice and top-up water to hit 3.5 gallons 1.052 wort. Rest at 150 for 40 minutes, raise to 168 for mash out. Mash was at 5.4 pH, used 0.1 lb acid malt to bring down to 5.3. London Ale III saved from previous batch.0.5 oz each Amarillo, Centennial, Galaxy and Simcoe dry hop (pellet).0.5 oz each Amarillo, Centennial, Galaxy and Simcoe 10 min (pellet).For this I was hoping to do the opposite create a bouquet of hop flavors that will hopefully be presented as a cohesive package. Most of the time with an IPA I’m trying to learn about a hop, or keep the number of variations limited. I had some leftover English yeast that I wanted to utilize rather than dumping like I always do, so I threw together this recipe for a small batch of a low-gravity IPA with a cluster of different hops. ![]()
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