Sesh Kremlin IPA Fresh³ Recipe (KB36385)
Utilises KL31691 IPA Fresh³ Fresh Wort Kit
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Last updated
Utilises KL31691 IPA Fresh³ Fresh Wort Kit
Last updated
Are you experiencing an undeniable craving for a hop-forward yet endlessly drinkable IPA? If don't care how cold it is out in Moscow you'll stand in your thongs, knee deep in snow if it means you can keep the session going late into the night. You might just be developing symptoms of a Sesh Kremlin.
The Sesh Kremlin is designed to satisfy that very craving...
The Sesh Kremlin packs a real punch with hops as well as having the malt depth to keep you topping up that pint glass all night long.
With your Westy hop classics; Amarillo and Simcoe welcoming the new kid on the block Krush into the mix, you'll have bursting aromas of pine, grapefruit as well as touches of tropical mango and pineapple.
This is quickly becoming staff favourite here at KegLand HQ.
Ideally, the temperature of the wort should be at pitching temp before adding the yeast. If the liquid is too hot then sit the fermenter in an ice bath or fermentation fridge until the temperature of the liquid has cooled down to below the target pitching temperature.
18°c
Ensure that the lid remains on the fermenter as much as possible and the thermometer is sanitised prior to each measurement to avoid contamination of your beer. Add the entire contents of the yeast sachets to your fermenter by gently sprinkling the yeast across the top of the wort.
This step is the most important to get great tasting finished beer. Half fill your airlock or blow-off jar with no-rinse sanitiser at the correct dilution.
Raising the temperature at the end of fermentation is known as a diacetyl rest, and is important to ensure full attenuation and to allow the yeast to clean up the off flavours that can be produced as a result of fermentation.
1.0510-1.020 Change me
Day 0-4
18°c
1.020-1.013
Day 4-7
20°c
Until FG Stablises
Until FG Stablises
22°c
Try to maintain the fermentation within the yeasts ideal temperature range until fermentation is nearly complete, at which stage the fermenter can be moved somewhere warmer for the diacetyl rest.
15°c Change me
22°c Change me
Feel free to experiment with the dry hop - different times and temperatures will often give different results. For the best results in this recipe we recoommend adding the dry hops according to the schedule below at the end of fermentation for 48 hours.
Amarillo
50g
48hrs
14°c
KRUSH
50g
48hrs
14°c
Simcoe
50g
48hrs
14°c
The amount of hops added during the dry hop stage can be varied according to your taste. The remaining hop pellets can be placed in the freezer in a zip-lock bag or vacuum sealed bag for a future brew.
Once fermentation is done, it is time to transfer your fnished beer! Ideally, cold crashing -1°C for 3 days will give the best results before transferring. To determine that fermentation has finished, check the gravity over three consecutive days. If it is stable across three consecutive days then fermentation is done and the beer can be safely transferred to your bottles, cans or keg. Do not transfer until fermentation is complete.
During the packaging process the most important rule is to keep air (well Oxygen) out of the beer. Check out the links for best practice of how to do this depending on method used.
Clean and sanitise all brewing equipment that will come into contact with your beer (including fermenter, fermenter lid, mixing paddle/spoon, thermometer, air lock etc.) with a quality no-rinse sanitiser, such as .
Unscrew the cap and sanitise the neck of your Fresh Wort Kit to prevent any wild yeast or bacteria which may be on the bag itself from being transferred into your brew. is ideal for this.
Use the schedule below as your target temperatures throughout fermention (follow SG Steps over Time Steps if possible, a is a great way to make this easy).
KL40129 -
The absolute best way to ensure you get consistently great beer is to get a small cheap/free fridge from Gumtree and make a fermentation chamber paired with a and controlled by a or buy a ready to go Note that if you are using a pressure capable fermenter you will get the best results at around 5-12psi. Allow pressure to build up with a spunding valve 24 hours after pitching.
Bottling your beer: Use KegLand Amber Glass Bottles with Swing/Flip Top Lids (KL20947) or KegLand Amber PET Bottles with Screw Caps (KL19866 or KL19859). Please refer to our detailed beginners guide for bottling from a fermenter .
Kegging: We would suggest, carbonating and dispensing at 10-12 psi at 2°C for best results. Refer to our detailed beginners guide for kegging from a fermenter .
Canning: To transfer your finished beer into cans we would suggest kegging and carbonating at 11psi at 2°C then transferring to cans. Refer to our detailed beginners guide for canning .
