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Long Hop and Warm Top IPA
By vicsbrewery

This is my first batch of brew
Grain bill:

2.5 kg Light liquid malt extract
1.75 kg Marris Otter pale malt
0.1 kg Crystal malt 60L
0.25 kg Homemade toasted/victory malt
0.15 kg Wheat malt
0.2 kg Cara-pils malt

Hop schedule:

FWH - 10 g Nelson Sauvin 9.5%
- 10 g Riwaka D Saaz 5.1%
60 mins - 10 g Super Alpha 13.7%
50 mins --> 10 mins - 40 g Riwaka D Saaz 5.1%
5 mins - 10 g Nelson Sauvin 9.5%
1 min - 10 g Super Alpha 13.7%
Dry hop - 30 g Cascade 8.4% (Whole leaf) (7 days in secondary)

Other additions:

Malt extract and 5g Irish moss (re-hydrated) at 15 mins


Wyeast London Ale yeast 1028 (starter made 3 days earlier)
Mash at 68 degrees Celsius/151 degrees Fahrenheit for 90 minutes. Sparge at 80 degrees C/176 degrees F. Add first wort hops during run off. Boil for 60 minutes. During the middle 40 minutes add Riwaka hops continuously (or you could build a "Zoppinator"). Nelson Sauvin is a must - it has grape-like qualities and makes for a wonderful duel purpose hop. Ferment at 19 degrees C for 7 days and rack to secondary for 2-3 weeks. Dry hop during the last week of secondary (I used cascade because that’s what I had but mix it up here with a nice aroma hop). This beer is beautiful fresh but I’m guessing it’s going to be even better with age.

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