Sorachi Sabro Strata combo!
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 4.5kg
Crisp Naked Oat Malt (EBC 1.5-7.0) – 2.25g
Crisp Dextrin Malt (EBC 2.0-3.0) – 750g
HOPS:
Sorachi – 20g / 60 minutes
Sorachi – 40g / 15 minutes
Sorachi – 60g / 10 minutes
Sorachi – 80g / 5 minutes
Sorachi – 50g / Whirlpool (20 minutes @ 80°C)
Sabro – 50g / Whirlpool (20 minutes @ 80°C)
Strata – 50g / Whirlpool (20 minutes @ 80°C)
Sabro – 50g / Dry hop
Strata – 50g / Dry hop
HOP RATIO: 22.5g/l
TARGET VOLUME: 20 litres
STRIKE VOLUME: 31.5 litres @ 70°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 19-20 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x campden tablet, 15.4g calcium sulphate
MASH: 68°C / 90 minutes
BOIL: 60 minutes
YEAST: 1x Lallemand Verdant IPA yeast
FERMENTER TEMP: Cellered @ 19°C
BG: 1.058
OG: 1.070
FG: 1.019
ABV: 6.7%
CARBONATION: 2.0 units
INGREDIENT COST: £42.65
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Corrected our calculator to account for the Total Hardness at our new address and changed the default Hardness CaCO3 value to 150ppm. Plenty of capacity in the mash to up the grain bill. Expensive as we had to order the Strata separately from The Malt Miller.