Kernel IPA Mosaic - All Grain clone

The Kernel Brewery said:

India Pale Ale​

Disclaimer:
The recipe is only a small part of what makes a beer. The processes that are used are much more important, but, because everyone has different equipment, it is very difficult to translate. I have written my reasoning at the bottom, which I think is more important than the recipe itself. Regardless, here is the recipe that we use on our equipment:

OG: 1.065
FG: 1.013
ABV: 7%
IBU: 50

Grist:
100% Low Colour Maris Otter Malt

Hop:
Additions (obviously depends on the AA% of the hops) at:

0.6g/l @ FWH
1g/l @ 15min
1.4g/l @ 10min
2g/l @ 5min

Ferment:
Clean American ale yeast (WLP001, Wyeast1056, Safale US05)

Dry Hop:
5g/l for 3 days before bottling/kegging.

Add priming sugar at 3.5g/l for approximately 2.4volumes CO2. Or force carbonate to 2.4volumes

Condition for 10-14 days at 15-20'C for the beer to carbonate properly if priming.

The main aim for this beer is to showcase the hops. We try to keep the yeast character minimal, so a clean ferment with a yeast strain that has a subtle character is important. The grist is similar in that we want to give the beer a good base to accentuate the hops. We like Maris Otter, but many base malts would work. Because of the higher alcohol content, which gives the beer a richer body and a perceived sweetness, it can be good to try to lighten the body of the beer, and reduce the sweetness. You can compensate for the extra alcohol by reducing the unfermentables in the final beer. This can be achieved many ways, e.g. adding sugar, low colour pale malt or reducing speciality malt. You could add some caramalts for more colour, texture and sweetness, or some rye, wheat or oats if you want to experiment, but it is good to start simple.

Finally, hops: The hop additions work with our system, but if you want to add flame out, whirlpool, or hopback additions, then go ahead. We vary the variety of hops with every brew, so feel free to change the hop additions to suit the hops you use. The most important thing about getting the most out of the hops is to get the rest of the beer right. If you get the base beer just right, you can use hops from any part of the world to produce a great beer.

The key to making a good beer is in the slow improvement of it's progression. Take time to analyse and evaluate the aroma, flavour, texture and the overall balance of the beer. Try to decide what you like and dislike about it, what you think might cause these, and how you will change things the next time.

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krispn said:

@ivosk
Will you be posting this on the GF recipe page? I'd love to give it a go... and if you're already doing the hard word of inputting the recipe

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