Hoppy IPA

Makes a small 5l brew

Ingredients

5L Water
500g Pale Malt 
50g Crystal Malt
50g Torrified Crushed Wheat Malt 
19.5g Mosaic Hops
19.5g Chinook Hops

(Mix Hops so it’s a 50:50 mix)

Steep the malt and start the boil

Hops

60: 4g  (add immediately when starting to heat)
15: 10g
10: 10g
5: 10g
2: 5g

Top up as needed during boil

Do NOT contaminate after this.

Cool to 30 degrees or less in the sink filled with water.

Transfer to fermenting bucket, sieving out hops. of US-05 yeast. seal and add bubbler.

Sprinkle 1/3rd sachet Ferment in a dark place ideally at 22 degrees for 10 days.

Bottling

5ml of sugar per 500ml bottle. Leave for at least 10 days.

Brews

20 May 2020

• Initial Gravity: 1.00029,
• Bottled on 29th May 2020 at 1.00011 - ~3.1% alchohol. Note: added water after the boil to increase volume