Both League Vortex and my Vortex Redux were so good that when I kicked the last keg, I decided to brew another variation on the recipe. The main changes from the last version are: Mosaic hops instead of Cascade and a total of 340g of hops, Verdant IPA yeast instead of US-05 and a bigger grain bill now up to 6kg from 5.35kg (and 4.7kg in the original version).
Brew date: 25th October
strike water: 20L @ 73°
mash start: 68°
mash middle: 66°
end mash: 64.5°
sparge water: 11.5L
Vol in kettle: 27.5L
water additions added to sparge water – gypsum only
koppafloc @ 16 mins
30 min boil
Gravity after mash: 13 Brix = 1.053
Added 45g hops at flameout and 60g shortly after when temp had dropped a few degrees
Hops stand 30 mins starting at 96° going down to 7?°
OG: 15.2 Brix = 1.062
Rehydrated yeast @ 30°, cooled to 21° with aliquots of wort prior to pitching
Fermented @ 18.5 – 19.5°
Bumped up temp to 21° on 30th Oct (day 5)
Dry hopped: 31st Oct (day 6)
Start cold crash: 6 Nov (day 13)
Kegged: 7 Nov (day 14)
FG: 1.011
Style Information
Grains & Extracts
| Name | Amount | Notes |
|---|---|---|
| Pilsner | 3 kg | |
| Gladfield Munich Malt | 1.5 kg | |
| Wheat Malt | 0.5 kg | |
| Gladfield Toffee Malt | 0.4 kg | |
| Gladfield Gladiator (Dextrine) | 0.3 kg | |
| Gladfield Sour Grapes | 0.3 kg |
Hops
| Name | Amount | Alpha Acid % | AAU | Time | Notes |
|---|---|---|---|---|---|
| Southern Cross | 0.025 kg | 13% | 0.325 | 30 | |
| Citra | 0.015 kg | 16.2% | 0.243 | 5 | |
| Mosaic | 0.015 kg | 13.2% | 0.198 | 5 | |
| Nelson Sauvin | 0.015 kg | 16.3% | 0.2445 | 5 | |
| Southern Cross | 0.015 kg | 14.8% | 0.222 | 5 | |
| Citra | 0.035 kg | 16.2% | 0.567 | 0 | |
| Mosaic | 0.035 kg | 13.2% | 0.462 | 0 | |
| Nelson Sauvin | 0.035 kg | 16.3% | 0.5705 | 0 | |
| Citra | 0.05 kg | 16.2% | 0.81 | 0 | |
| Mosaic | 0.05 kg | 13.2% | 0.66 | 0 | |
| Nelson Sauvin | 0.05 kg | 16.3% | 0.815 | 0 |
Adjuncts
| Name | Type | Use | Amount | Time | Notes |
|---|---|---|---|---|---|
| Calcium Chloride | Water Agent | Boil | 0.0033 kg | 0 | |
| Gypsum (Calcium Sulfate) | Water Agent | Boil | 0.0063 kg | 0 | |
| Lactic Acid | Water Agent | Boil | 0 kg | 0 |
Yeasts
| Name | Amount | Notes |
|---|---|---|
| Lallemand Verdant IPA yeast |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Saccharification Rest | Infusion | 45 | 68 C |