Small Batch: Vermont IPA V2.0
Juicy, Citrusy, Tropical.
A second trial of our previous Small Batch Vermont IPA using a different yeast strain. A vermont style IPA, with low background bitterness, loaded with intense juicy fruit characters.
Malt: Propino Pale Malt (3.3 kilograms) Malt: Maris Otter (0.8 kilograms) Malt: Wheat (0.5 kilograms) Malt: Flaked Oats (0.2 kilograms) Hops: Chinook (1 grams) - Middle Aroma Hops: Chinook (20 grams) - End Flavour Hops: Amarillo (30 grams) - End Flavour Hops: Simcoe (30 grams) - End Flavour Hops: Citra (50 grams) - Dry Hop Aroma Hops: Amarillo (50 grams) - Dry Hop Aroma Hops: Mosaic (50 grams) - Dry Hop Aroma Hops: Simcoe (50 grams) - Dry Hop Aroma Yeast: WLP4000 - Vermont Ale
- Chicken Korma - Lobster Salad - Chicken and Apricot Tagine
DON’T add flour. This “tip” has been floating around for the style and it’s bad advice. Any and all murk should accompany something that enhances the beer. This little juice-box is dry hopped at a rate of 10g per litre. Wonder what would happen if you doubled that...