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.
Just a note, this beer is intended to be hazy and should be served as such.No need for finings.
Otterly Awry- Belgian/Bavarian Rye IPA
Target OG: 1.052
Approximate FG: 1.14-1.016
Colour: 9.7 SRM
Target Fermenter Volume: 21 Litres
Brewhouse Effciency: 72%~
Mash Temperature: 67°
Mash Time:60 mins
Mash type: Single Infusion
Yeast: Magrove Jacks M20
Boil Time: 60 mins
Maris Otter: 2Kg
Pale Wheat Malt :1.3Kg
Pale Rye Malt: 1Kg
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 are to be added four days prior to bottling.
20g Mandarina Bavaria
Pitch yeast at 18-20°C and allow fermentation temperature to free rise in an ambient air temperature between 16 and 18°C. 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.
If you would like to discuss this recipe you can find the original here - http://www.thehomebrewforum.co.uk/sh...ad.php?t=67368
Disco Biscuit - German Pils - 4.5 %
Lick Your Wrist - Belgian Pale ~5%
Ursa Major - Imperial Russian Stout 8%
Triple Topaz (Works Wonders,mate!) - ESB
Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews