Going back to our old school recipe but using a new strain of Mangrove Jacks yeast developed specifically for hoppy beers.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5kg
Crisp Cara Malt (EBC 23-32) – 440g
HOPS:
Mandarina Bavaria – 5g / 60 minutes
Mandarina Bavaria – 30g / 30 minutes
Mandarina Bavaria – 40g / 5 minutes
Mandarina Bavaria – 125g / Whirlpool @ 80°C for 30 minutes
Mandarina Bavaria – 100g / Dry Hop (whole cones)
HOP RATIO: 15g/l
TARGET VOLUME: 20 litres
STRIKE VOLUME: 30 litres @ 69°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 19-20 litres?
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet, 9.5g calcium sulphate, 1x Whirlfloc tablet
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: 1x Mangrove Jacks M66
FERMENTER TEMP: 20°C, 22°C after 48 hours
BG: 1.048
OG: 1.053
FG: 1.017 on day 2, 1.012 on day 4
ABV: 5.4%
CARBONATION: 2.0 units
INGREDIENT COST: £22.27
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Up the grain next time for a slightly higher OG. CO2 extract for bittering going forward? Whole leaf dry hopping worked flawlessly. Wasn’t impressed with the new yeast.