Grizzly299
The Beer Bear
Thanks for taking the time to organise a competition and taking the time to sample my beer. Congratulations to the winner @JFB and runner up @dan125
Here is my recipe, I didn't originally create it as an IPA, but I made some adjustments and ramped up the hops a little so that I could enter it into the competition. :thumb:
Just a note, this beer is intended to be hazy and should be served as such.No need for finings.
Enjoy!
Otterly Awry- Belgian/Bavarian Rye IPA
Target OG: 1.052
Approximate FG: 1.14-1.016
IBUââ¬â¢s: 41~
Colour: 9.7 SRM
Target Fermenter Volume: 21 Litres
Brewhouse Effciency: 72%~
Mash Temperature: 67ð
Mash Time:60 mins
Mash type: Single Infusion
Yeast: Magrove Jacks M20
Boil Time: 60 mins
Grain Bill
Maris Otter: 2Kg
Pale Wheat Malt :1.3Kg
Pale Rye Malt: 1Kg
Oat Malt:0.21Kg
CaraRye: 0.45Kg
Torrified Wheat: 0.21Kg
Oat Hulls: 0.3Kg
Boil Additions (All Hops in pellet form)
Azacca - 20g @ 40mins
Mandarin Bavaria - 15g @15 mins
Mandaina Bavaria - 10g @5 mins
Azacca - 5g @0 mins
Mandarina Bavraria - 10g @0mins
Bitter Orange Peel - 3tbsp @ 0 mins
Dry Hops
Dry hops are to be added four days prior to bottling.
20g Mandarina Bavaria
5g Azacca
Fermentation
Pitch yeast at 18-20ðC and allow fermentation temperature to free rise in an ambient air temperature between 16 and 18ðC. Leave in primary fermenter for three weeks, adding dry hops 4 days prior to bottling. Cold crash fo 24hrs prior to bottling to help drop the hops out of the beer.
Conditioning & Maturation
When priming aim for 2- 2.5 volumes of C02.Condition for two weeks at room temperature after bottling. Move to a cool area and allow to mature for four to six weeks before cracking one open.
Here is my recipe, I didn't originally create it as an IPA, but I made some adjustments and ramped up the hops a little so that I could enter it into the competition. :thumb:
Just a note, this beer is intended to be hazy and should be served as such.No need for finings.
Enjoy!
Otterly Awry- Belgian/Bavarian Rye IPA
Target OG: 1.052
Approximate FG: 1.14-1.016
IBUââ¬â¢s: 41~
Colour: 9.7 SRM
Target Fermenter Volume: 21 Litres
Brewhouse Effciency: 72%~
Mash Temperature: 67ð
Mash Time:60 mins
Mash type: Single Infusion
Yeast: Magrove Jacks M20
Boil Time: 60 mins
Grain Bill
Maris Otter: 2Kg
Pale Wheat Malt :1.3Kg
Pale Rye Malt: 1Kg
Oat Malt:0.21Kg
CaraRye: 0.45Kg
Torrified Wheat: 0.21Kg
Oat Hulls: 0.3Kg
Boil Additions (All Hops in pellet form)
Azacca - 20g @ 40mins
Mandarin Bavaria - 15g @15 mins
Mandaina Bavaria - 10g @5 mins
Azacca - 5g @0 mins
Mandarina Bavraria - 10g @0mins
Bitter Orange Peel - 3tbsp @ 0 mins
Dry Hops
Dry hops are to be added four days prior to bottling.
20g Mandarina Bavaria
5g Azacca
Fermentation
Pitch yeast at 18-20ðC and allow fermentation temperature to free rise in an ambient air temperature between 16 and 18ðC. Leave in primary fermenter for three weeks, adding dry hops 4 days prior to bottling. Cold crash fo 24hrs prior to bottling to help drop the hops out of the beer.
Conditioning & Maturation
When priming aim for 2- 2.5 volumes of C02.Condition for two weeks at room temperature after bottling. Move to a cool area and allow to mature for four to six weeks before cracking one open.
