Ferment at 18C for 48 hours.
Then raise the temperature to 20C.
Then raise the temperature to 21C at the end of fermentation.
Dry Hop approximately 5 days into fermentation or when gravity has reached 1.012 - just before fermentation has finished.
Leave the hops and the beer sitting warm in the fermenter for a further 5-7 days or until the beer has had time to clean up any off flavours.
Adjust Mash ph down to 5.2 - 5.3 - 180g of acidulated malt.
4 grams of Calcium Chloride
8 grams of Calcium Sulphate
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NEW Water Requirements:
Abandoned Brewery NZ IPA
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Water Requirements:
Abandoned Brewery NZ IPA
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Recipe Cost
$ (NZD)
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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