Gladfield and Lallemand "Extra Crisp IPA"

Batch Size

35L Brewzilla or G30 Grainfather

29L Kettle Full; ~23L (in fermenter)

Ingredients

Extra Crisp IPA

(Cold IPA with malted maize and Lalbrew NovaLager yeast)


Malt

  • 5 kg Gladfield Lager Light (76%)
  • 0.6 kg Gladfield Wheat Malt (9.5%)
  • 0.6 kg Gladfield Malted Maize (9.5%)
  • 0.15 kg Gladfield Sour Grapes (2%)
  • 0.2 kg Dextrose (3%)

(6.55 kg Total Malt/Sugar)


Yeast (2 Options)


1) 1x 11g packets Lallemand NovaLager Yeast

Or…

2) 2x 11g packets Lallemand Diamond Lager Yeast


Mash Additions:

  • 4.00g Calcium Chloride
  • 2.00g Magnesium Sulfate
  • + 2mL 80% Lactic Acid; following “all in”(to achieve pH of ~5.25).

Hops:

  • 75min - 20g Citra; 11% aa         = 24 IBU (@25% utilisation)
  • 10min - 15g Riwaka; 5% aa      = 3 IBU (@10% utilisation)
  • 10min - 15g Citra; 11% aa         = 7 IBU (@10% utilisation)
  • WP -       35g Riwaka; 5% aa       = 7 IBU (@10% utilisation)  
  • WP -       15g Citra; 11%aa           = 7 IBU (@10% utilisation)

                                                                          Total IBU = 48 IBU


Dry Hop:     50g Riwaka, 50g Citra, 100g Strata


Kettle + Additions:


1.5g Murphy and Son Protafloc - kettle finings

2g Murphy and Son Yeast Vit nutrient

25g Murphy and Son Super F

Water Profile

Brewing Process

  1. Heat Strike Water to achieve 65°C mash temp (~7°C above strike is typical).
  2. Add minerals to Strike or Foundation water.
  3. Mill the grains and mash at 65°C for 60 minutes.
  4. Ramp up to achieve the mash out temperature of 78°C. If you cannot heat your mash, aim to get your wort in kettle and begin heating early to attenuate any residual enzyme activity.
  5. Batch sparge with 77-78°C water, or top up as necessary, to obtain about 29 liters of wort
  6. Boil for 60 minutes, adding hops according to the schedule.  Add Protafloc kettle finings and Yeast Vit 15 minutes before end of boil.
  7. At flame-out, whirlpool for 5 minutes then stand for 5 minutes.
  8. Chill the wort to below 16°C, aerate with pure oxygen or filtered air, and pitch the yeast. 1 x 11g sachets of Lalbrew NovaLager, or 2 x 11 g Lalbrew Diamond Lager yeast.
  9. Ferment at 15°C for 7 days, then allow free rise to 18°C for 4 days or until pass diacetyl test.
  10. Dry hop at 65-75% apparent attenuation (1.021-1.015)
  11. Ensure 7-10 PSI top pressure on the beer before crashing to 6°C. Lager the beer for a further 7-14 days.
  12. Chill to 0°C. Fining: Add 25g og Super F finings, leave for 48 hours to sediment
  13. Carbonate to about 2.65 volumes CO2
  14. Keg, bottle, or can as desired.

Enjoy!


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