NEW Gladfield Malt/Lallemand Brewing

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

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 90 minutes, adding hops according to the schedule.
  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. Filter if crystal clear beer is preferred.
  13. Carbonate to about 2.65 volumes CO2
  14. Keg, bottle, or can as desired.

Enjoy!


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