A lower ABV version of our original recipe with some tweaks.
MALT:
Crisp Finest Maris Otter Pale – 3.5kg
Crisp Light Crystal (EBC 145-165) – 800g
Crisp Cara Malt – 600g
Crisp Wheat Malt – 600g
Crisp Dark Crystal (EBC 380-435) – 500g
Crisp Chocolate Malt – 500g
Dark Muscovado Sugar – 350g
HOPS:
Columbus – 50g / 60 minutes
Williamette – 28g / 30 minutes
East Kent Goldings – 28g / 5 minutes
DRY HOP RATIO: n/a
TARGET VOLUME: 20 litres
STRIKE VOLUME: 29.3 litres @ 72°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: litres
PACKAGED VOLUME: 50x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 70°C / 90 minutes
BOIL: 60 minutes
YEAST: Mangrove Jacks M15 Empire Ale
FERMENTER TEMP: 20°C
OG: 1.068
FG: 1.032
ABV: 4.7%
CARBONATION: 2.0 units
INGREDIENT COST: £18.47
BOTTLE COST: 36p
CONDITIONING TIME:
BREWING NOTES: Had to swap Magnum hops out for Columbus due to availability. Yeast choice was Mangrove Jacks M15 Empire Ale. Super smooth brew day – 4.5 hours and done. Massively over carbonated in the bottle. Need to watch fermentation with this yeast. 11 days in the fermenter wasn’t enough!