Gyle 057 – My Own Summer (Shove It)

Same recipe from last year but with the addition of 1.5kg frozen sweet cherries in secondary.

MALT:

Weyermann Bohemian Pilsner Malt – 4kg

Crisp Vienna Malt – 500g

Crisp Wheat Malt – 500g

HOPS:

Fuggle – 30g / 60 minutes

Hallertauer Mittelfrüh – 40g / 30 minutes

Sorachi – 40g / 5 minutes

ADJUNCTS: 1x Campden tablet, 10.6g Calcium Sulphate, 1.5kg frozen sweet cherries in secondary.

YEAST: Mangrove Jack’s M29 French Saison + oxygen

STRIKE VOLUME: 33.3 litres

TARGET VOLUME: 25 litres

MASH: 63°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes

BOIL: 60 minutes

FERMENTER TEMP: Room temp /Approx 26°C

OG: 1.049

FG: 1.003 @ 3 days / 1.005 after fruit

ABV: 6%

CARBONATION: 2.2 units