A re-brew of gyle 012. Using up the leftover hops in our freezer turned out to be one of our most surprising beers to date!
MALT:
Maris Otter – 4.5kg
Crisp Cara Malt – 500g
HOPS:
Saaz – 13g / 60 minutes
Sorachi Ace – 5g / 60 minutes
Hallertauer Mittelfrüh – 13g / 30 minutes
Columbus – 15g /10 minutes
Cascade – 87g / Dry Hop
ADJUNCTS: 1x Campden tablet, 9g Calcium Sulphate.
STRIKE VOLUME: 28.2 litres
YEAST: Mangrove Jacks M44 sprinkled onto wort
TARGET VOLUME: 20 litres
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
FERMENTER TEMP: 18°C
OG: 1.054
FG: 1.009 @ day 6
ABV: 5.9%
CARBONATION: 2.0 units