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---
batch: 264
style: English IPA
brewer: Tiina
---

2025-04-27
==========

Fermentables
------------
* 2900 g Weyermann Pale Ale 5.5-7.5 EBC
* 1000 g VM Munich light 14-18 EBC
* 400 g Simposons Premium English Caramalt 54-66 EBC

Hops
----
* 60 min 10 g Centennial 9.9%
* 60 min 10 g Polish Magnum 14%
* 2 min 15 g Centennial 9.9%
* 2 min 10 g Polish Magnum 14%

Yeast
-----
* 11 g LALLEMAND LalBrew® Nottingham, BB: 07/2026

Starter
-------
* No starter

Mash
----
* 20 l water
* 60 min at 67°C

Sparge
------
* 9 l 78°C water

Boil
----
* 60 min

Cooling
-------
* Cool to 20°C
* OG: 1.046
* Transfer 21 l to fermenter #2

Pitching
--------
* Sprinkle yeast on wort

Fermentation
------------
* At room temperature, ~22°C

2025-05-23
==========
* FG: 1.013
* Transfer to keg