|A lot of Hops|
The grist is simple; Pale Ale Malt, Flaked Barley and Crystal 40 to the tune of 1.050. The plan is to mash just the Flaked Barley and Pale Ale Malt @ 150F for 60 minutes before adding the Crystal 40 during Vorlauf.
- 20% (45g) Cascade @ 20 minutes remaining in boil
- 50% (115g) Simcoe/Galaxy @ Whirlpool (30 minutes)
- 30% (70g) Galaxy split between two carboys, 35g each.
I'll add an additional bittering hop, probably Columbus or Chinook @ 60 to hit 35 IBU's (Tinseth). To better estimate the final bitterness, whirlpool hops are entered to my brewing software as a 5 minute addition. I have found this to be a reasonable estimation of their bitterness contribution.
To dial in my water profile, I'll treat the entire 60 litres of brewing liquor with lactic acid to a room temperature pH of 5.4. Then add 2 tsp of Calcium Chloride, 3 tsp of Gypsum and a campden tablet. This should yield an appropriate mash pH with a final Calcium concentration of ~ 100ppm.