Imperial brown ale. Batch size scaled up to 20 litres. Some hops substituted due to availability.
MALT:
Crisp Finest Maris Otter Pale – 6kg
Crisp Light Munich Malt – 750g
Crisp Brown Malt – 600g
Weyermann Carafa Special Type 1 Malt – 75g
Crisp Light Crystal – 375g
Muscovado sugar – 1.5kg / 10 minutes
HOPS:
Columbus – 60g / 60 minutes
Simcoe – 30g / 5 minutes
Centennial – 30g / 5 minutes
Columbus – 45g / Flameout
Simcoe – 30g / Flameout
TARGET VOLUME: 20 litres
STRIKE VOLUME: 29.4 litres
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 50x 330ml bottles
ADJUNCTS: 1x campden tablet, 1x protofloc tablet
MASH: 68°C / 60 minutes
BOIL: 60 minutes
YEAST: 2x Safale US-05 with oxygen
FERMENTER TEMP: Basement ambient 18°C, dropped to around 16°C in the kitchen
OG: 1.097
FG: 1.021
ABV: 10%
CARBONATION: 2.0 units
INGREDIENT COST: £23.48
BOTTLE COST: 46p
BREWING NOTES: Had to swap the Warrior and Summit hops for Columbus due to availability. Lots of sugar left in the kettle after transferring to the fermenter. Probably too strong. Less sugar next time. Some fermentation issues with it currently being too cold.