Liam formulated this recipe based on multiple clone recipes of Todd the Axe Man IPA.
Suitable Yeast Substitutions are WLP007, 1098 British Ale Yeast or A01 House.
Citra, Simcoe & Cascade Hops are all considered interchangeable.
Centennial Hop sub can be Citra & Nugget
Water Calcs:
Mash
Gypsum: 4.5 gm
Calc. Chloride: 4.5 gm
Epsom Salts: 1 gm
Lactic Acid: 1 gm
Sparge
Gypsum: 3gm
Calc Chloride: 3 gm
Epsom Salts: 1 gm
Mash at 67C. It is important to prevent mash temperature from being higher than this.
-at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge. w/e.
Our Whirlpool method:
1. Add Whirlfloc & Yeast Nutrient @5 mins left on boil<br />
2. Add 0 min hop addition<br />
3. cut flame/ heat and whirlpool with hops in kettle for 10 minutes<br />
5. Cold Crash after this rest period<br />
Transfer to fermenter and pitch yeast. Ferment in Primary for two weeks. Transfer to Secondary and dryhop for 5 days. Our preference is to aim for 2.0 Co2 volumes in the bottle (we do not keg)