Description
The Beer
This newer, more modern West Coast IPA is less bitter and more drinkable than it’s traditional counterparts. Having a stronger emphasis on aroma and packed with fruit-forward hop varieties, drinking like an extremely hopped pilsner.
The Brewery
Local home-brewer Tom Burwood Ansell consistently produces top quality beers and is generous enough to bring in samples to us at Brew Day. Having never failed to impress with his recipe design and technical process we wanted to share some of those recipes with you. Tried and tested kits to get in your mitts!
Ingredients
BESTMALZ BEST Pilsen — Grain — 3.5 EBC
Crisp Wheat Malt — Grain — 4.1 EBC
Weyermann Carahell — Grain — 25.5 EBC
Corn Sugar (Dextrose) — Sugar — 0 EBC
15 g (25 IBU) — Hallertau Magnum 14% — Boil — 60 min
10 g (8 IBU) — HBC 586 (Krush) 13% — Boil — 15 min
10 g (5 IBU) — Motueka 7% — Boil — 15 min
60 g (11 IBU) — HBC 586 (Krush) 13% — Aroma — 20 min hopstand @ 80 °C
30 g (3 IBU) — Motueka 7% — Aroma — 20 min hopstand @ 80 °C
30 g (6 IBU) — Simcoe 13% — Aroma — 20 min hopstand @ 80 °C
90 g — HBC 586 (Krush) 13% — Dry Hop — 2 days
45 g — Enigma 16.5% — Dry Hop — 2 days
45 g — Simcoe 13% — Dry Hop — 2 days
2 X BRY 97 Yeast
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