Seeing what all the fuss is about.
MALT:
Crisp Extra Pale Maris Otter – 6kg
Weyermann Carapils Malt (EBC 2.5 – 6.5) – 272g
Crisp Light Crystal (EBC 145-165) – 272g
HOPS:
Columbus – 99g / 90 minutes
Columbus – 21g / 45 minutes
Simcoe – 28g / 30 minutes
Centennial – 28g / 0 minutes
Simcoe – 71g / 0 minutes
Columbus – 28g / Dry Hop (10 days)
Centennial – 28g / Dry Hop (10 days)
Simcoe – 28g / Dry Hop (10 days)
Columbus – 7g / Dry Hop (5 days)
Centennial – 7g / Dry Hop (5 days)
Simcoe – 7g / Dry Hop (5 days)
ADJUNCTS: 1x Campden tablet, 10g Calcium Sulphate
YEAST: Wyeast 1056 American Ale Yeast
STRIKE VOLUME: 30 litres
MASH: 66°C / 60, mashout at 80°C for 10 minutes
BOIL: 90 minutes
FERMENTER TEMP: 19°C
OG: 1.072
FG: 1.007
ABV: 8.5%
CARBONATION: 2.0 units