Belma Calypso IPA

Beerstein

A few weeks ago I brewed an IPA with Belma and Calypso. Both hops I bought cheaper than dirt. I've since used Belma in a SMASH, and really liked it. I figured I would combine the Belma and the Calypso.
I kegged the beer today; tasted the remainder. Wow, I think it's pretty good. I'm attaching my recipe for others to modify into their own beer.
Please beware that I brew my IPA's very dry, and this is dang dry. My batch went from SG 1.044 to 0.995 +/- .002

zzew2eqp3ml.png

AlexKay

Looks good … but how on Earth are you getting that kind of attenuation without added enzymes or diastatic yeast?

Beerstein

I mash at 148, sometimes 147 depending on how I feel
The WLN4100 is an enzyme that chews through those dextrins. I buy it in the large bottles  

AlexKay

Aha! Mash temperature is irrelevant once you break out the exogenous enzymes.