Finally got my first brewday of the year in on Sunday now that the garage is back in action and not full of the contents of the house.
This was BrewDog Vermont IPA V2.0 and using some yeast that I'd grown up from some bottles of the BrewDog/Cloudwater New England IPA a couple of months ago.
See http://www.brewdog.com/diydog for the recipe (and many more)
I think there's a typo in the recipe as there's no way to hit the OG of 1066 with that malt bill, so I used Brewers Friend with 75% efficiency and adjusted the Pale Ale Propino weight until I got to the OG, which ended up being 4.1KG (from 3.3KG), before adjusting for my own needs doing a smaller batch of 12L BIAB style.
With the adjusted recipe I hit my numbers bang on.
As I "no chill" I wouldn't be pitching the yeast until the next day, so decided to use some some of the actual wort for the yeast starter instead of DME. This would allow the starter to get going for around 24 hours and I would pitch the whole starter after work the following day.
I took off some of the wort and diluted it down to end up with 2.3L of 1040 SG wort, to end up with 2L to pitch and some to keep in a jar for next time, this was my first time using a starter so we'll see how it goes.
I pitched the yeast last night and it looked like it was off and running this morning so fingers crossed!
I plan to split the dry hop in 2 and do half tomorrow (day 2) and the other half on day 7.
This was BrewDog Vermont IPA V2.0 and using some yeast that I'd grown up from some bottles of the BrewDog/Cloudwater New England IPA a couple of months ago.
See http://www.brewdog.com/diydog for the recipe (and many more)
I think there's a typo in the recipe as there's no way to hit the OG of 1066 with that malt bill, so I used Brewers Friend with 75% efficiency and adjusted the Pale Ale Propino weight until I got to the OG, which ended up being 4.1KG (from 3.3KG), before adjusting for my own needs doing a smaller batch of 12L BIAB style.
With the adjusted recipe I hit my numbers bang on.
As I "no chill" I wouldn't be pitching the yeast until the next day, so decided to use some some of the actual wort for the yeast starter instead of DME. This would allow the starter to get going for around 24 hours and I would pitch the whole starter after work the following day.
I took off some of the wort and diluted it down to end up with 2.3L of 1040 SG wort, to end up with 2L to pitch and some to keep in a jar for next time, this was my first time using a starter so we'll see how it goes.
I pitched the yeast last night and it looked like it was off and running this morning so fingers crossed!
I plan to split the dry hop in 2 and do half tomorrow (day 2) and the other half on day 7.