Home brew competition beer
MALT:
Weyermann Extra Pale Premiere Pilsner Malt – 2.5kg
Crisp Pale Wheat Malt – 1.25kg
Crisp Flaked Torrefied Oats Including Husk – 250 grams
Weyermann® Wheat Malt (EBC 3 – 5) – 250g
Weyermann Munich Malt I – 150g
TMM Jumbo Oat Flakes – 150g
Oat Husks – 250 grams
HOPS:
Hallertau Mittelfruh 12.5g FWH
Hallertau Mittelfruh 12.5g @ 15m
3g – Grains of Paradise – Whirlpool 20 minutes @85°C
4g – Chamomile Flowers – Whirlpool 20 minutes @85°C
10g – Bitter Orange peel – Whirlpool 20 minutes @85°C
7g – Coriander Seed crushed – Whirlpool 20 minutes @85°C
Mandarin Bavaria – 25g / Dry hop for 3 days
IBU (23 litres / 20 litres / 1.048 OG): 9
TARGET VOLUME: 20 litres
STRIKE VOLUME: 28 litres @ 67°C
SPARGE VOLUME: No sparge
FERMENTER VOLUME: litres
PACKAGED VOLUME: 45x 330ml bottles
ADJUNCTS: 1x Campden tablet
MASH: 66°C / 60 minutes
BOIL: 60 minutes
YEAST: Safbrew WB-06
FERMENTER TEMP: 18°C and held until fermentation reached 1.030, after which it was raised to 20°C then 22°C and then 24°C around 48 hours apart.
OG: 1.049
FG: 1.007
ABV: 5.5%
CARBONATION: 2.0 units
INGREDIENT COST: ?
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Same precautions as last time to reduce O2.