Green Run
By Ian Cosier
Recipe is part of Recipe Index
BJCP 2021 Style 12C English IPA
I’ve been wanting to brew a wet-hop beer for ages and finally got the chance this year. My harvest was pitiful, but a neighbour offered me her bumper crop of Fuggles and Cascade. The smell as they all went into the whirlpool was incredible. When young the beer is silky smooth and has some unusual fruity flavours that you might not immediately associated with the hop character of the dried version.
Apart from the pellet/cone hop bittering addition at 60 minutes, all of the hops are fresh and added at the 80 degree whirlpool in order to extract maximum flavour whilst ensuring that any creepy crawlies are pasteurised. I bagged mine in a large brew-in-a-bag grain bag to avoid blocking the pump.
Awards
Scottish National Home Brew Competition 2024 (Edinburgh)
1st - Pale British Beer
COLLECTIF RENNAIS DES AMATEUR·RICE·S DE BIÈRES 2023
2nd - English IPA
Measures
- IBU 55
- ABV 6.6%
- OG 1.060
- FG 1.010
- EBC 17.5
- 47.3 litres at start of boil.
- 38 litres into fermenter.
Ingredients
Water
2:1 Sulphate to Chloride ratio Aim for 140ppm Calcium after the boil.
Malt
- Swaen©Ale (6.5 EBC), 3300g, 30.6%
- Maris Otter Malt (Muntons) (5.9 EBC), 3000g, 27.8%
- Vienna Malt (5.9 EBC), 2900g, 26.9%
- Acidulated (Weyermann) (9.0 EBC), 450g, 4.2%
- Biscuit Malt (50.0 EBC), 380g, 3.5%
- Crystal Dark - 77L (Crisp Medium) (147.8 EBC), 380g, 3.5%
- Wheat Malt (Crisp) (4.1 EBC) , 380g, 3.5%
Hops
- Target (10.00 %), 100g at 60 minutes
- Fresh Chamonix Hops (1.00%), 830g - Steep at 80C in a bag.
Yeast
- Lallemand Verdant IPA - 1 packet
Process
Mash
Overnight mash at 66C
Boil
60 minute boil
Ferment
Hold at 20 degrees for 2-3 days, then let free rise over 3 days to 23 degrees to ensure a strong finish.