Thornbridge Jaipur - English IPA

RECIPE INFO

by Greg BrewUK
Recipe Type: All Grain
Batch Size: 23 Litres
Boil Size: 25 Litres
Boil Time: 60 Minutes
Efficiency: 75%
OG: 1.056
FG: 1.01
ABV: 6.03%
Bitterness: 55.13 (tinseth)
IBU/OG: 0.98
Color: 4.1° SRM
Calories: 273 per 500ml

FERMENTABLES

fermentable / amount / ppg / l / usage
Maris Otter Pale Low Colour, 5 kg (90.9%), 38 ppg, 2 L, Mash
Vienna Malt, 0.5 kg (9.1%), 35 ppg, 4 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Chinook, 16 gr (Whole/Plug), Boil, 60 Minutes, 12.5, 19.79
Centennial, 12 gr (Whole/Plug), Boil, 60 Minutes, 10.1, 11.99
Ahtanum, 12 gr (Whole/Plug), Boil, 60 Minutes, 3.8, 4.51
Chinook, 8 gr (Whole/Plug), Boil, 30 Minutes, 12.5, 7.6
Centennial, 12 gr (Whole/Plug), Boil, 30 Minutes, 10.1, 9.21
Ahtanum, 7 gr (Whole/Plug), Boil, 30 Minutes, 3.8, 2.02
Chinook, 22 gr (Whole/Plug), Flame Out, 0 Minutes, 12.5, 0
Centennial, 16 gr (Whole/Plug), Flame Out, 0 Minutes, 10.1, 0
Ahtanum, 25 gr (Whole/Plug), Flame Out, 0 Minutes, 3.8, 0

YEAST

yeast / attenuation
White Labs Dry English ale WLP007, 82%

OTHER INGREDIENTS

ingredient / amount / time / name / usage
Protafloc, 5 gr, 60 minutes, Boil

INSTRUCTIONS

Ferment at 19c.
Mash 65c.
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