Brewed to the same grain bill as Gyle 116 – The Bitter End to use up some of our inventory hops.
MALT:
Crisp Extra Pale Malt (EBC 2.5-3.5) – 8.25kg
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 1.5kg
Crisp Light Crystal (EBC 145-165) – 500g
HOPS:
Simcoe – 30g / 60 minutes
Amarillo – 60g / 60 minutes
Simcoe – 30g / 5 minutes
Amarillo – 50g / 5 minutes
Simcoe – 60g / Flameout
Amarillo – 60g / Flameout
Simcoe – 70g / Whirlpool 30 minutes @ 75°C
Amarillo – 100g / Whirlpool 30 minutes @ 75°C
Chinook – 70g / Whirlpool 30 minutes @ 75°C
Amarillo – 100g / Dry hop (whole cone)
Chinook – 100g / Dry hop (whole cone)
HOP RATIO: g/l
IBU:
TARGET VOLUME: 35 litres
STRIKE VOLUME: 45 litres @ 70°C
SPARGE VOLUME: 0
FERMENTER VOLUME: litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 68°C / 90 minutes
BOIL: 60 minutes
YEAST: 2x 1056
FERMENTER TEMP: 20°C
OG: 1.068
FG: 1.011
ABV: 7.5%
CARBONATION: 2.0 units
INGREDIENT COST: ?
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Forgot to order the hop extract! Forgot to squeeze the grain basket!!! Low yield, around 30 litres