Gyle 122 – Table Beer (Loral)

First try at a table beer.

MALT:

Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 4kg

Crisp Dextrin Malt (EBC 2.0-3.0) – 1kg

Rolled Porridge Oats – 300g

HOPS:

Loral (11.6%) – 25g / 30 minutes

Loral (11.6%) – 25g / 15 minutes

Loral (11.6%) – 50g / Flameout

Loral (11.6%) – 50g / Whirlpool @ 75°C for 30 minutes

IBU (39 litres / 35 litres / 1.032 OG): 32

TARGET VOLUME: 35 litres

STRIKE VOLUME: 39.3 litres @ 70°C

SPARGE VOLUME: 5 litres

FERMENTER VOLUME: litres

PACKAGED VOLUME: 94x 330ml bottles

ADJUNCTS: 1x Campden tablet

MASH: 69°C / 120 minutes

BOIL: 60 minutes

YEAST: 1x Safale US-04

FERMENTER TEMP: 20°C

OG: 1.036

FG: 1.015

ABV: 2.8%

CARBONATION: 2.0 units

INGREDIENT COST: £20.63

BOTTLE COST: p

CONDITIONING TIME:

BREWING NOTES: Needs a neutral yeast and dry hopping.