I got my Coopers APA kegged and bottled, 25 pints/11 pints on thursday night, it went from 1.036 down to 1.008 giving me a nice 3.8% session Pale Ale
I then spent last night bottling my first tin of St Peter's IPA and then also making up my second tin of St Peters IPA, but this time with 500g of Crystal malt, 500g of brewing sugar and 30g of Cascade hops, all made up to 10.5L with an OG of 1.058.
I steeped the 500g of crystal malt in a muslin bag in 3 litres of water for 30 mins at around 70C. I think that for that amount of crystal, I should have used alot more water, because the malt sucked up alot of the water and I dont think that I got all of the sugars from the crystal
I then removed the muslin bag of CM and carefully squeezed out as much liquid as I could back into the stock pot. I slowly brought the liquid to the boil and dissolved 200g of brewing sugar. Out went the flame and in went 30g of Cascade hops in another muslin bag to steep for 30mins.
Now I made up the kit to 10L and tested the OG, as it was nowhere near my 1.060 target, so I dissolved another 300g of brewing sugar in boiled water and added that to the FV which made the brewlength 10.5L as apposed to the standard 9.5L.
I cooled a trial jar down to 20C and got a reading of 1.058, I then added the remaining half of the supplied Goldings hop powder sachet, then added my yeast starter.
As I said at the begining of this post, I should have done this over 3 nights and given myself more time for the IPA adaptation!!
I plan to rack the IPA after about 7 days and then dry hop with another 30g of Cascade for a further 7 days.
Hopefully I will end up with a powerfully hopped and malty IPA with a nice kick to boot
