Bomber IPA
24 liters
OG: 1064
FG: 1014
Alc.Vol.: 6,3%
IBU: 44
Malts and adjuncts:
Pale malt - 3,5kg
Pilsner - 2,6kg
Weizen hell - 0,6kg
Carahell - 0,5kg
Mashing:
Strike water 24 liters,68*C
Salt addition 2,4g CaCl, 2,4 CaSO4
Mashing steps:
80min - 66*C
20min - 72*C
Mash-out 10 min - 78*C
Sparge volum 13 liters 1,2g CaCl2, 1,2g CaSO4
Boiling - 90 min
Hop additions:
30min - 20g Mosaic (11,5%)
15g Ekuanot (12,8%)
15min - 20 Mosaic (11%)
12g Ekuanot (12,8%)
0min - 15g Mosaic (11%)
15g Ekuanot (11%)
22g Simcoe (12,6%)
15min - Yeast nutrient 1/2 teaspoon
15min - 1g Protafloc
Note: 3 liters water added 5min before finished boil
Yeast 1pk Fermentis US-05
rehydrated
Pitching temperatur - 19*C
Fermenting:
14 days - 19*C
Dry-hop:
9Added 9.day of fermentation
30g Mosaic
30g Ekuanot
Cold-crashed for 2 days.
Carbonation:
Bottled with 7,5g/liter table sugar
2 weeks carbonation at room temperature
Maturing/Conditioning:
2 weeks
