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Recipe – Microrado


The first “Micro-Ipa” that I brewed was such a delicious session beer that I decided to brew another one as the Amarillo-Nelson Sauvin IPA was about to kick (emptying the keg took two months because of the higher ABV). The malt bill that I used worked so well that I decided not to change anything, just scale it up to the 17L batch size that has become my standard. I also wanted to try a slightly higher gravity to see how it affects the body and mouthfeel.

For the hops I finally got around to using the 2012 El Dorado crop that I had in the freezer. The flavour has such interesting descriptions that I wanted to do a single hop beer with it although I only had 200 grams. This will leave me a bit short compared to the last Micro but I’m still using more hops than some recipes for IPA that float around the internet. If the hops are as potent that some sources state I’m not worried. Of course the whole question of what to call a hoppy beer with an OG of 1,034 is something that people seem to debate a lot. I think that since it’s tiny and hoppy, “Micro-IPA” will do just fine.

For the yeast I’m testing one of the Mangrove Jack’s dry yeasts, Burton Union, that I ordered a while ago. Having an option of using a flavourful British yeast as a dried version is really exciting since I have to order from overseas and the quality of liquid yeasts when they reach me has varied a lot in the past. I could have used a yeast with a clear fermentation character like Safale 05 but I’ve found that these small beers really benefit from a bit of yeast derived character even if they are very hoppy. The typically high attenuation of such yeasts can also be problematic in a small beer. We will find out how it all works out in a couple of weeks.


Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,35 / 5,18
Anticipated OG: 1.034
Anticipated SRM: 8,6
Anticipated IBU: 34,2
Wort Boil Time: 60 Minutes

76% 1,8 kg / 3,96 lbs  – Maris Otter pale ale, Thomas Fawcett
15%  350g / 0,77 lbs   – Pale Crystal malt, Thomas Fawcett
9%  200g / 0,44 lbs  –  Flaked Rye

30 g / 1,05 oz. El Dorado @ 15 min for 34,2 IBU

70 g / 2,46 oz. El Dorado – Hop-Stand for 30 minutes

100g / 3,52 oz. El Dorado Dry Hop / Serving hops

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
1 Quarter Teaspoon Calcium Chloride in mash
6g / 0,21 oz. of Gypsum in the mash

Mangrove Jack’s M79 Burton Union

1 packet rehydrated

22 Litre BIAB @ 67 Celsius for 60 mins (5,81Gal/152F)

22/4 Had a whole day for brewing this beer. Mash was quite thick because of the Flaked rye. Boil went well, nice hot break. Hop stand for 30 minutes. Overshot the OG by one point – 1,035. Racked the cooled wort in to a better bottle, added the rehydrated yeast and shook for 2 minutes.

23/4 Slowish start to the fermentation, bottle at 1 decree centigrade higher than ambient (20C).

24/4 More activity at this point. Blow-off tube not needed, this isn’t a top-cropping strain.

5/5 Returned from my trip to find a crystal clear beer in the bottle, nice flocculation. Racked to a keg with the dry hops.

8/5 Lifted to the kegerator to force carbonate under about ~ 11 psi. FG at 1,012, lower than expected attenuation of 65%, perhaps due to the high mash temp combined with the Crystal and Flaked Rye. ABV at ~ 3,0%. Tasted very nice, fruity with a peculiar Candy smell like some of the descriptors state. Looking forward to tasting this one.

Tasting here, turned out nicely.


From → Recipes

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