The whale is back! At 10 kilos of grain this is our biggest mash to date and allows us to brew a full 20 litre batch. We’ve also swapped out the amarillo hops for centennial.
MALT:
Crisp Pale Marris Otter – 7kg
IREKS Munich Malt – 1.5kg
Crisp Light Crystal – 1kg
Crisp Dark Crystal – 500g
Weyermann Carafa Special Type 1 Malt – 100g
HOPS:
East Kent Goldings – 125g / 60 minutes
Centennial – 125g / 5 minutes
Challenger – 65g / 5 minutes
TARGET VOLUME: 20 litres
STRIKE VOLUME: 32.1 litres
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 52 x 330ml bottles
ADJUNCTS: 1x Campden tablet, 200g rum soaked sultanas, 6x rum soaked oak blocks
MASH: 65°C / 90 minutes
BOIL: 60 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: Ambient in cellar, 18-20°C
OG: 1.090
FG: 1.016
ABV: 9.7%
CARBONATION: 2.0 units
INGREDIENT COST: £28.29
BOTTLE COST: 54p