#unicornlivesmatter
MALT:
Crisp Finest Maris Otter Pale Ale – 5.2kg
Crisp Light Munich Malt – 1kg
Cara Malt – 200g
Carafa Type 3 Malt – 200g
HOPS:
Sorachi Ace – 50g / 60 minutes
Willamette – 20g / 5 minutes
ADJUNCTS:
1kg popcorn mashed for 30 minutes @ 65°C prior to main mash
1x Campden tablet
7.8g Calcium Sulphate
500ml Salted Caramel Syrup / 5 minutes
YEAST: 2x Mangrove Jack’s M42 + oxygen + oxygen at 12 hours
STRIKE VOLUME: 24.5 litres
FERMENTER VOLUME: 16 litres
FERMENTER TEMP: 16°C
FERMENTER: 1
OG: 1.094
FG: 1.020
ABV: 9.7%
MASH: 68°C / 90 minutes, raise to 75°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 1.8 units