FermZilla IPA
26 Apr 2020This article will take 1 minute to read.
Today I brewed an IPA. This brew tested my new Fermzilla 27.
Recipe for 21 liters batch:
- Mash with 19 liters
- 1.3 kg Pale Ale Viking malt, bought from napravisibira.com, milled today at 1.40 mm
- 5.7 kg Pale Ale Weyermann malt, bought from beer-bg milled today at 1.40 mm
- 25 g Citra Hops with 13.7% Alpha acids, 2019 harvest, pellets, boil for 30 minutes, bought from The Malt Miller
- 25 g Mosaic Hops with 11.4% Alpha acids, 2018 harvest, pellets, boil for 30 minutes, bought from The Malt Miller
- 75 g Citra Hops for dry hopping for 10 days (not a good idea to dry hop for so long, grassy notes)
- 75 g Mosaic Hops for dry hopping for 10 days
- Mashing for 60 minutes at 62°C
- Sparging with 5 liters of water at 75-80°C
- Boil for 60 minutes
- 1/2 tablet of Protofloc, boil for 10 minutes
- Measured 1048 OG, using Tilt hydrometer
- SafAle US-05 yeast
- Ferment for 5 days at room temperature (18-22°C)
- 1006 FG, 5.5% ABV