Same single hop recipe but with improved brewing practice.
MALT:
Crisp Maris Otter Malt (EBC 2.5-3.5) – 7000kg
Crisp Cara Malt (EBC 23-32) – 500g
HOPS:
Magnum (14.5%) – 10g / 60 minutes
Simcoe (13.1%) – 20g / 15 minutes
Simcoe (13.1%) – 30g / 10 minutes
Simcoe (13.1%) – 50g / 5 minutes
Simcoe (13.1%) – 100g / Dry Hop (whole cones) for 3 days
IBU: Approximately 45
TARGET VOLUME: 25 litres (20 litres clean wort into fermenter)
STRIKE VOLUME: 35 litres of Ashbeck water @ 69°C
SPARGE VOLUME: 1.5 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Whirlfloc tablet, 1x yeast nutrient capsule
MINERALS: (Hoppy) Gypsum 4.8g Calcium Chloride 3.6g Epsom Salt 3.6g
MASH: 67°C / 60 minutes
BOIL: 90 minutes
YEAST: 1 litre starter of WLP001 California Ale Yeast
FERMENTER TEMP: 20°C
OG: 1.058
FG: 1.014 @ day 4 / 1.013 @ day 8 / 1.012
ABV: 6%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Longer boil and no whirlpool to reduce DMS. Corrected the calculator after this for a lower boil off rate with the new 2.5kw heater. Measured 7 litres of trub after knock out. Need to update the calculator. Dry hopped for 24 hours with the new peristaltic pump.