An IPA brewing method
Publish Time: 2022-11-24 Origin: Site
Brewing method: Take brewing 100L IPA as an example
The technical indicators of the wine are as follows:
Original wort concentration 17.5°P Bitterness value 45Bu Alcohol volume fraction 7.2
Concentration after fermentation 4°P Chromaticity 34EBC Alcohol mass fraction 5.7
Material ratio: | ||
Malt | Malt quality percentage | Mass:Kg |
Viegermann Pale Malt | 89.5% | 20.95 |
German Viegermann Carared malt | 5% | 1.17 |
German Viegermann Carahell malt | 5% | 1.17 |
German Viegermann Carafa II | 0.5% | 0.12 |
Total | 100% | 23.41 |
Hops mass(g)
Bitterness: Golding 192
Flavor: Fuggle 80
Aroma: Golding 80
Yeast: English ale yeast
Process: (single mash constant temperature leaching saccharification method)
1. Keep warm at 64-66°C for 60 minutes, circulate hot water at 82°C to heat up to 76±1°C, and then export the wort into the filtration equipment.
2. Keep the temperature of the wort at 76±1°C when filtering, and adjust the temperature of the bath water when necessary.
3. The boiling time is 75 minutes. After boiling for 5 minutes, add the first pass of hops, and after boiling for 65 minutes, add the second pass of hops.
4. Swirl and settle for 30 minutes, and add a third pass of hops at the beginning of the whirlpool and settling.
5. Fermentation at 16-21°C, depending on the use of yeast, the fermentation cycle is about seven days. Secondary fermentation takes 14 days.
6. Discharge the sediment and let it stand for a week for packaging