A re-brew of gyle 013 with a slight change to the grain bill.
MALT:
Crisp Maris Otter – 5.5kg
Crisp Cara Malt – 800g
Crisp Rye – 400g
HOPS:
Chinook – 40g / 60 minutes
Saaz – 25g / 60 minutes
Chinook – 20g / 30 minutes
Saaz – 20g / 30 minutes
Chinook – 40g / 5 minutes
Saaz – 25g / 5 minutes
Amarillo – 100g / Dry Hop
Cascade – 100g / Dry Hop
Simcoe – 20g / Dry Hop
ADJUNCTS: 1x Campden tablet, 9.7g Calcium Sulphate
YEAST: Safale US-05
STRIKE VOLUME: 30.3 litres
MASH: 65°C / 60 minutes, raise to 80ºC mash out and hold for 10 minutes
BOIL: 90 minutes
FERMENTER TEMP: 18°C
OG: 1.072
FG: 1.012 @ 15 days
ABV: 7.9%
CARBONATION: 2.0 units