Batch	264
Style	English IPA

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