Outback IPA No.2
After the success of Punked Up where I used a pre-mixed hop blend from Crossmyloof Brewery I decided to try the same tactic again using their Mauri Mingle blend of southern hemisphere hops that they describe as
A mix of citrusy New Zealand hops, giving a burst of mango & papaya aromas. 100g late addition/dry hop will do just nicely in a 23 litre pale ale, but adding another 100g will really hit the mark for an IPA.
Sounds good to me!
A 1500ml yeast starter was prepared in advance of brew day. 1000ml will go into the brew and I'll save back 500ml in a jar in the fridge for next time.
Brew day
Recipe: Outback IPA No.2
Date: 12 February 2023
Batch Size (fermenter): 24.00 L
Estimated OG: 1.044 SG
Estimated Color: 7.7 EBC
Estimated IBU: 47.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Water profile: Ca:90 Mg:12 Na:9 SO4:110 Cl:108
Ingredients:
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Amt Name Type %/IBU
29.66 L Tesco Ashbeck Water -
3.70 g Calcium Chloride (Mash) Water Agent -
2.70 g Gypsum (Calcium Sulfate) (Mash) Water Agent -
2.50 g Epsom Salt (MgSO4) (Mash) Water Agent -
1.00 ml Lactic Acid (Mash) Water Agent -
4.420 kg Weyermann Eraclea Pilsner Malt (4.5 EBC) Grain 94.6 %
0.250 kg Munich I (Weyermann) (14.0 EBC) Grain 5.4 %
0.80 g Calcium Chloride (Sparge) Water Agent -
0.60 g Gypsum (Calcium Sulfate) (Sparge) Water Agent -
0.50 g Epsom Salt (MgSO4) (Sparge) Water Agent -
0.20 ml Lactic Acid (Sparge) Water Agent -
18.00 g Columbus/Tomahawk/Zeus (CTZ) [14.30 %] - Boil 60 Hop 29.3 IBUs
22.00 g CML Maori Mingle [8.60 %] - Boil 10.0 min Hop 7.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 7.0 mins) Fining -
32.00 g CML Maori Mingle [8.60 %] - Boil 5.0 min Hop 6.3 IBUs
46.00 g CML Maori Mingle [8.60 %] - Boil 2.0 min Hop 3.8 IBUs
1.0 pkg Brewlab Yorkshire Yeast -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.48 kg
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Name Description Step Temperat Step Time
Mash In Add 24.66 L of water at 70.7 C 65.0 C 60 min
Sparge: Dunk sparge with 5L of 75C water.
A hundred grams of the good stuff from Crossmyloof. Brew day went well with no unexpected issues. My immersion chiller was able to get the temperature down to 21C in a little over 10 minutes so there would be no additional chilling time in the brew fridge before I could add the yeast.
All done and dusted with near-enough 24 litres collected into the fermenter.
OG was 1.043, just one point off the estimate. I set the brew-fridge to 20C, added the yeast and will leave it for 3 weeks. After about 8 hours it had started bubbling through the blow-off tube.
Kegging
I kegged this one after 2 weeks and all went as well as usual. I got a full keg and 3 bottles from the fermenter and the keg was fined with leaf gelatine, purged with CO2 and left to carbonate and condition at around 15psi.
The FG was 1.005 giving me an ABV of 5.0%. You can see from the cloudy looking sample why I leave beers fermented with the Yorkshire yeast for 3 weeks in the fermenter. They always clear up well enough after conditioning but I do prefer to drop out as much yeasty trub as possible before transferring to the keg.
Tasting notes
This is a very pleasing and drinkable pint. I thought the flavour of the CML Maori Mingle hops might be dominated by Nelson Sauvin but it's not. It's very well balanced and is definitely on my brew-again list. An excellent beer.
I can't apologise enough for the logo on the glass. It's the only nucleated glass that I have and I wanted to see if it really does keep the head going right to the bottom of the glass (it does).