A clone beer tribute to one our most inspirational breweries – The Kernel.
This is our first time testing out the new cold side of our brewery which allows us oxygen free dry-hopping, kegging and, as near as possible, bottling.
Dry hopped on day 5, the small hop charge was left to sit in the dropper for 60 minutes to allow the last remaining airlock activity to flush out any oxygen before opening the valve.
In-line with modern thinking, the dry hop period was just 48 hours after which the beer was transferred into kegs purged with the Co2 generated during fermentation.
MALT:
Crisp Extra Pale Maris Otter – 5.5kg
HOPS:
Galaxy – 5g / 60 minutes
Mosaic – 5g / 60 minutes
Galaxy – 10g / 15 minutes
Mosaic – 10g / 15 minutes
Galaxy – 15g / 10 minutes
Mosaic – 15g / 10 minutes
Galaxy – 20g / 5 minutes
Mosaic – 20g / 5 minutes
Galaxy – 50g / Dry hop (day 5-7)
Mosaic – 50g / Dry hop (day 5-7)
STRIKE VOLUME: 28.8 litres
TARGET VOLUME: 20 litres
PACKAGED VOLUME: 17.3 litres
ADJUNCTS: 1x Campden tablet, 9.2g Calcium Sulphate
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
YEAST: Mangrove Jacks M44 sprinkled on wort with oxygen
FERMENTER TEMP: 18°C
OG: 1.060
FG: 1.009 @ day 5
ABV: 6.7%
CARBONATION: 2.0 units
1x keg primed with 28.4g sugar
1x keg force carbonated
24x 330ml bottles (small scoop)