Disco Fever IPA
Posted: Wed Jul 24, 2013 2:34 pm
My American IPA funked with Brettanomyces.
Batch size: 22 litres
3.9kg - 60% - Pale MO
1.3kg - 20% - Munich malt
1.3kg - 20% - Wheat malt
60 min single infusion mash at quite a high 69C
60 min boil
30g Columbus - FWH - 47.6 IBUs
1 tsp Irish moss - 10 min
50g Citra - 10 min - 23.3 IBUs
50g Cascade - Aroma steep
Yeast 1: US05 (3-4 days)
Yeast 2: WLP650 - Brett bruxellensis
Dry hopped with 50g Cascade
OG: 1.065
Last measured at 1.007 (which will fall)
ABV: 7.66
Batch size: 22 litres
3.9kg - 60% - Pale MO
1.3kg - 20% - Munich malt
1.3kg - 20% - Wheat malt
60 min single infusion mash at quite a high 69C
60 min boil
30g Columbus - FWH - 47.6 IBUs
1 tsp Irish moss - 10 min
50g Citra - 10 min - 23.3 IBUs
50g Cascade - Aroma steep
Yeast 1: US05 (3-4 days)
Yeast 2: WLP650 - Brett bruxellensis
Dry hopped with 50g Cascade
OG: 1.065
Last measured at 1.007 (which will fall)
ABV: 7.66