It's ironic, I had the brew and she had the chronic. We hop that you had a great day and we reckon you will have an even better one with some of this fine Cali IPA in your glass sippin it back and kickin it back in your local neighbourhood.
In honour of Cube we wanted to make a super fly Cali IPA full of sunshine and tropical hops on a sweet as and lighter malt bill fermented fast and easy with a NovaLager or San Diego Yeast strain. Well, what are you waiting for? It's a party and not a jack! Time to Get your Brewin' On!
Cheers #brewhappy #enjoyresponsibly #IceCube
Brewing Software Recipe Links:
Vital Stats:
Batch & Boil
- Batch Size: 23 Litres
- Boil Time: 90 mins
Properties
- OG 1.063
- FG 1.010
- IBU 54
- ABV 7.0%
- Colour 9.1 EBC
- Balance - 0.85 BU/GU Bitterness Ratio
Malt:
Amt Name Colour % Grist
5.50 Kg Malteurop Pilsen Malt 3.2 EBC 85%
0.75 Kg Gladfield Vienna Malt 9.5 EBC 12%
0.25 Kg Gladfield Gladiator Malt 5 EBC 4%
6.50 Kg TOTAL 9.1 EBC 100%
Hops:
Amt Name Alpha Acids When Time IBU
10 g El Dorado® US Hops [11.7%] Boil 60 mins 11.8 IBU
10 g Idaho7 US Hops [12.8 %] Boil 60 mins 12.9 IBU
10 g Simcoe® US Hops [13.9 %] Boil 60 mins 14.1 IBU
30 g El Dorado® US Hops [11.7%] Whirlpool 20 min Hopstand 4.6 IBU
30 g Idaho7 US Hops [12.8 %] Whirlpool 20 min Hopstand 5.0 IBU
30 g Simcoe® US Hops [13.9 %] Whirlpool 20 min Hopstand 5.4 IBU
30 g El Dorado® US Hops [11.7%] Dry Hop 3 days from Day 3 0 IBUs
30 g Idaho7 US Hops [12.8 %] Dry Hop 3 days from Day 3 0 IBUs
30 g Simcoe® US Hops [13.9 %] Dry Hop 3 days from Day 3 0 IBUs
30 g El Dorado® US Hops [11.7%] Dry Hop 3 days from Day 3 0 IBUs
30 g Idaho7 US Hops [12.8 %] Dry Hop 3 days from Day 3 0 IBUs
30 g Simcoe® US Hops [13.9 %] Dry Hop 3 days from Day 3 0 IBUs
Yeast
Liquid: Bluestone Yeast
- BSY-A010 San Diego Bluestone Yeast (Liquid) 1 x Pitch
Dry:
- LalBrew® NovaLager Yeast (Dry) 2 x 11g Sachets
Water Adjustments: (optional) target Cold IPA 5.45pH
- Mash: 5g or 1 tsp of Magnesium Sulphate (Epsom Salt)
- Mash: 3ml of Phosphoric Acid (85%)
- Sparge: 2g or 1/2 tsp of Magnesium Sulphate (Epsom Salt)
Method:
- Fill clean Kettle with 23 litres of water at 65 °C. Add Mash Water Salts. Mash at 65°C for 60 minutes, targeting a mash pH of 5.2-5.6 10 minutes into the mash.
- Hold the mash at 65 °C until enzymatic conversion is complete for 60 minutes.
- Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C. Mash out for 10 minutes.
- Fly sparge slowly with approx 11 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 26 Litres.
- The total boil time will be 90 minutes. 30 minutes in at the 60 minutes from end of boil mark add 10g of each hop into the rolling boil.
- At flameout, create a whirlpool drop the temperature to 80 °C and hop with 30 grams each of all three hops and circulate and hold for 20 minutes.
- Crash cool wort to 18°C, decant starter or open Liquid Pitch or sprinkle 2 x sachets of dry yeast onto the pre-oxygenated wort.
- Over the course of the fermentation, allow the temperature to ramp up to 20°C to ensure full attenuation.
- On approximately Day 3 of fermentation when high krausen has dropped, add the first dry hop addition of 30 grams each of the three hops and leave for 3 days.
- Wait 3 days, and add the second addition of 30 grams each of all 3 Hops and leave for 3 days. Optional: Remove the first dry hop addition before adding the double dry hop addition.
- After Day 10 or earlier when attenuation is fully completed crash cool, drop the hops and yeast and keep cold for a couple days before kegging and/or bottling.
- When finished crash conditioning, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Enjoy Cube and Enjoy Responsibly! Time to spin some records kick back and relax.