Note, the mash temp. came in high, 158 deg. F, and was left for 15min., then adjusted down to 152 deg. F and allowed to mash for 60 minutes. Then did a batch sparge, adding 180 deg. water to mash, rested for 15min, drained and started the boil. Did a final sparge for 5 min..
LalBrew® Verdant IPA - ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.
Fermentation started at 72 deg. F when pitching rehydrated yeast per instructions.
Temp. dropped to 66 deg. F during the first 24 hours. Fermentation started about 24hrs later, allowed to ferment another 24 hours and then wrapped the fermenter in a towel to allow temperature to rise naturally, stopped at 72 deg. F.
Temp. dropped back to 71 deg. F. on day 4, so and fermentation is almost done @ 1.014. Will allow to heat up to 73 or so.