Ami’s lilt beer. First time building a yeast starter. Water volume seemed high at the beginning so we boiled for 90 minutes. After a nightmare dry hopping in the new fermenter we decided to add the Amarillo to the end and whirlpool hops instead.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 6.75kg
Crisp Light Munich Malt (EBC 15 -25) – 450g
Crisp Flaked Torrified Oats – 300g
HOPS:
Citra – 30g / 15 minutes
Citra – 30g / 10 minutes
Amarillo – 25g / 10 minutes
Citra – 45g / 5 minutes
Amarillo – 25g / 5 minutes
Citra – 45g / Aroma steep 75°C / 30 minutes
Mosaic – 150g / Aroma steep 75°C / 30 minutes
Amarillo – 25g / Aroma steep 75°C / 30 minutes
TARGET VOLUME: 40 litres
STRIKE VOLUME: 43.4 litres
SPARGE VOLUME: 8 litres
FERMENTER VOLUME: 42 litres
PACKAGED VOLUME: 112x 330ml bottles
ADJUNCTS: 750g white sugar last 15 minutes of boil
MASH: 65°C / 60 minutes
BOIL: 90 minutes
YEAST: Wyeast 1056 American Ale
FERMENTER TEMP: Ambient in cellar, 19-22.5°C
OG: 1.048
FG: 1.006
ABV: 5.5%
CARBONATION: 2.0 units
INGREDIENT COST: £35.14
BOTTLE COST: 31p