Gyle 100?
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 7.7kg
Crisp Light Munich Malt (EBC 15 -25) – 2.2kg
Crisp Roasted Barley (EBC 1100-1300) – 450g
Crisp Chocolate Malt (EBC 820-1000) – 450g
Crisp Light Crystal (EBC 145-165) – 450g
Crisp Black Malt (EBC 1100-1300) – 300g
Dried Malt Extract (Light) – 200g
HOPS:
Columbus – 30g / 60 minutes
Columbus – 30g / 45 minutes
TARGET VOLUME: 20 litres
STRIKE VOLUME: 33.4 litres @ 70°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 47x 330ml bottles
ADJUNCTS: 1x protofloc tablet
MASH: 67°C / 90 minutes
BOIL: 90 minutes
YEAST: 2x Safale US-05 with 2 minutes of oxygen
FERMENTER TEMP: Glycol chilled to 20°C, raising to 22°C
OG: 1.108
FG: 1.031
ABV: 10.1%
CARBONATION: 2.0 units
INGREDIENT COST: £20.48
BOTTLE COST: 43p
CONDITIONING TIME:
BREWING NOTES: