Based on the Cloudwater recipe for an old favourite we found in Brewdog’s Craft Beer For The People book and tweaked based on other online sources.
MALT:
Crisp Best Ale Malt (EBC 5.0-7.0) – 4.2kg
Crisp Wheat Malt (EBC 2.5-4.5) – 4.9kg
Crisp Light Munich Malt (EBC 15 -25) – 200g
Crisp Cara Malt (EBC 23-32) – 200g
HOPS:
Perle – 25g / 60 minutes
Kaffir Lime Leaves – 1 jar / 5 minutes
Citra – 200g / Aroma steep @ 80°C for 30 minutes
Mosaic – 100g / Aroma steep @ 80°C for 30 minutes
Citra – 100g / Dry hop
Mosaic – 100g / Dry hop
HOP RATIO: 15.4g/l
TARGET VOLUME: 34 litres
STRIKE VOLUME: 47.7 litres @ 69°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 34 litres
PACKAGED VOLUME: 87x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Whirlfloc tablet, 11 Bergamot Lemons – juice at the end of the boil, zest in the fermenter.
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: 2x Fermentis WB-06
FERMENTER TEMP: 20°C
OG: 1.055
FG: 1.012 @ 6 days
ABV: 5.6%
CARBONATION: 2.0 units
INGREDIENT COST: £60.75
BOTTLE COST: 69p
CONDITIONING TIME:
BREWING NOTES: Smooth brew day. First time using the dual heating elements. Worked well – strike temp in 35 minutes.