Yesterday I brewed up yet another beer, this time an American IPA together with a friend (Mats) who was interested in trying homebrewing. I currently have four batches fermenting, so there will be a lot of beer for the autumn and winter. Mats requested a citrusy and hoppy pale ale, so we brewed up a beer with a simple malt bill (Pale Ale, Munich, Crystal 10 and Crystal 60) and hopped it with Magnum (bittering), Amarillo, Cascade and Simcoe. The calculated IBU is only 49, but I’m certain the real IBU is higher (probably closer to 70), since after the flameout hop addition, the hops were steeped in recirculating hot wort for 30 minutes before the wort was cooled to pitching temperatures with the plate heat exchanger (took 5 minutes). We will dry hop the beer with around 100 g of hops after fermentation has slowed down. We pitched a 1.5 liter starter of WLP051 (this is my first time using this yeast), and hopefully it manages to ferment the beer down to around 1.015. Sorry, no pictures this time.

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