The aroma of these hops are so fresh and citrusy. I couldn't wait to make IPA with them. I've gone for low IBUs and high flavour and aroma. I also aim to dry hop for a week for more aroma with Amarillo & Citra.
Maris Otter as the base malt and a mix of Crystal, Munich and Cara-Pils. As you can see I don't trust using just one thermometer.
Mash in at 67% (slightly higher to achieve more body). Temp kept constant with thermal lagging (an old sleeping bag smelling of festivals).
Yeast Starter2 packets of yeast with a run off of the wort.
60min boil. Good constant roll over with the Brupaks kettle
Wort Cooling (on the lucky, psychedelic towel)
As advised by Head brewer John Troake (Hurstpierpoint Brewery), I bought a wort plate chiller. The faster the wort cools down, the more flavours are held in and less risk of infection. Cheers John, it worked perfectly. Ill bring up a bottle of the final product.
I bought an air pump with a ceramic stone to pump air into the wort before pitching. As this is a high alcohol IPA, the wort needs plenty of oxygen for the yeast to do its work. I left it running for 30 mins and it produced a lot of head.
Pith yeast and set to 21.5C
I'm fermenting this with a submersible heater set to 21.5C. The heater will only come on when the temperature drops below 19C. Its important to keep a steady temperature during fermentation and after all my research 21.5C appears to be the optimum temp.