Another brew conceived to use up a selection of hops we have left over in our freezer with a base malt recipe inspired by Mikkeller pale ales.
MALT:
Crisp Extra Pale Malt – 2.8kg
Weyermann Munich Malt Type 1 – 800g
Crisp Amber Malt – 475g
Weyermann Bohemian Pilsner Malt – 325g
HOPS:
Saaz – 9g / 60 minutes
Chinook – 20g / 30 minutes
Simcoe – 25g / 5 minutes
Citra – 20g / 5 minutes
ADJUNCTS: 1x Campden tablet, 8.8g Calcium Sulphate.
STRIKE VOLUME: 27.5 litres
YEAST: Safale US-05 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: 1.050
FG: 1.010 @ day 6
ABV: 5.3%
CARBONATION: 2.0 units