Clone.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 4.2kg
Crisp Extra Pale Malt (EBC 2.5-3.5) – 4.6kg
Weyermann Acidulated Malt (EBC 2.5 – 12) – 400g
Dextrose Monohydrate (Glucose) – 500g
HOPS:
Chinook – 20g / 60 minutes
Columbus – 32g / 60 minutes
Citra LUPOMAX – 56g / Whirlpool @ 80°C for 30 minutes
Columbus – 80g / Whirlpool @ 80°C for 30 minutes
Centennial – 80g / Whirlpool @ 80°C for 30 minutes
Citra LUPOMAX – 56g / Dry Hop for 5 days
Amarillo – 80g / Dry Hop for 5days
Centennial – 80g / Dry Hop for 5 days
Citra LUPOMAX – 56g / Dry Hop for 3 days
Amarillo – 80g / Dry Hop for 3 days
Centennial – 80g / Dry Hop for 3 days
Simcoe – 65g / Dry Hop for 3 days
TARGET VOLUME: 40 litres
STRIKE VOLUME: 48.7 litres @ 69°C
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: litres
PACKAGED VOLUME: 105x 330ml bottles
ADJUNCTS: 1x Campden tablet, 27g calcium sulphate, 1x Whirlfloc tablet
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: 2x US-05
FERMENTER TEMP: 20°C
OG: 1.056
FG: 1.009
ABV: 6.2%
CARBONATION: 2.0 units
INGREDIENT COST: £23.44 (should have been 69.05)
BOTTLE COST: 22p
CONDITIONING TIME:
BREWING NOTES: Easy brew day. Massive volume lowered the OG slightly. First time trying the dry hop shield.