Bilander White IPA
24 liters
OG: 1061
FG: 1012
Alc.Vol.: 6,4%
IBU: 56
Malts and adjuncts:
Weizen hell - 3,7kg
Pale malt - 2,8kg
Carahell - 0,4kg
CaraAmber - 0,4kg
Flaked Oats - 0,2kg
Mashing:
Strike water 24 liters, 60*C
Salt addition 2,4g CaCl, 2,4 CaSO4
Mashing steps:
10min - 57 *C
60min - 64*C
20min - 67*C
15min - 72*C
Mash-out 10 min - 78*C
Sparge volum 13 liters
Boiling - 80 min
Hop additions:
60min - 28g Chinook (13,3%)
10min - 15g Mosaic (12%)
15g Simcoe (13%)
0min - 18g Mosaic (12%)
24g Simcoe (13%)
15min - Yeast nutrient 1/2 teaspoon
15min - 1g Protafloc
Yeast 1pk Fermentis US-05 and 1pk Fermentis K-97
rehydrated
Pitching temperatur - 20*C
Fermenting:
14 days - 20*C
Dry-hop:
9Added 9.day of fermentation
20g Amarillo
31g Mosaic
16g Simcoe
Carbonation:
Bottled with 9g/liter table sugar
2 weeks carbonation at room temperature
Maturing/Conditioning:
2-4 weeks
