Our second attempt at a table beer. Subbed 1kg of Maris Otter for Naked Oat for more body, replaced the yeast with a more neutral Mangrove Jacks M44 and changed the hops to Citra and Mosaic.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 3kg
Crisp Naked Oat Malt (EBC 1.5-7.0) – 1kg
Crisp Dextrin Malt (EBC 2.0-3.0) – 1kg
Rolled Porridge Oats – 300g
HOPS:
Citra (11.6%) – 10g / 30 minutes
Mosaic (11.6%) – 10g / 30 minutes
Citra (11.6%) – 15g / 15 minutes
Mosaic (11.6%) – 15g / 15 minutes
Citra (11.6%) – 25g / Flameout
Mosaic (11.6%) – 25g / Flameout
Citra (11.6%) – 25g / Whirlpool @ 75°C for 30 minutes
Mosaic (11.6%) – 25g / Whirlpool @ 75°C for 30 minutes
Citra (11.6%) – 25g / Dry hop
Mosaic (11.6%) – 25g / Dry hop
IBU (39 litres / 35 litres / 1.032 OG):
TARGET VOLUME: 35 litres
STRIKE VOLUME: 36.7 litres @ 71°C
SPARGE VOLUME: 5 litres
FERMENTER VOLUME: 33 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet
MASH: 70°C / 120 minutes
BOIL: 30 minutes
YEAST: 1x Mangrove Jacks M44
FERMENTER TEMP: 20°C
OG: 1.038
FG: 1.013
ABV: 3.3%
CARBONATION: 2.0 units
INGREDIENT COST: £22.05
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: