Third and final attempt before our competition entry.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 3000g
Weyermann Extra Pale Premiere Pilsner Malt (EBC 2.5) – 4000g
Weyermann Carapils (EBC 4) – 350g
Simpsons Crystal T50 (EBC 130) – 350g
HOPS:
Magnum – 15g / 60 minutes
Centennial – 20g / 30 minutes
Centennial – 30g / 15 minutes
Simcoe – 50g / 5 minutes
Amarillo – 70g / Aroma steep @ 70°C for 15 minutes
Centennial – 50g / Aroma steep @ 70°C for 15 minutes
Simcoe – 50g / Aroma steep @ 70°C for 15 minutes
Amarillo – 30g / Dry hop (whole cone) @ day 5 for 2 days
Centennial – 70g / Dry hop (whole cone) @ day 5 for 2 days
Amarillo – 100g / Dry hop (whole cone) @ day 7 for 2 days
HOP RATIO: g/l
IBU: Approximately 60
TARGET VOLUME: 26 litres (19 litres clean wort + 1 litre yeast starter)
STRIKE VOLUME: 30 litres @ 69°C
SPARGE VOLUME: 5.9 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 9 litres in keg, 5.5 litres in bottle
ADJUNCTS: 1x Protofloc tablet, 1x Clarity ferm, 1x yeast nutrient capsule
MINERALS: (Extra Hoppy) Gypsum 6.4g Calcium Chloride 3.2g Epsom Salt 3.2g
MASH: 67°C / 90 minutes
BOIL: 90 minutes
YEAST: 1 litre starter of WLP001 California Ale Yeast with oxygen
FERMENTER TEMP: 19°C
OG: (1.056-1.070) 1.063
FG: (1.008-1.014) 1.010 @ day 9
ABV: (5.5-7.5%) 7%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME: 3 weeks.
BREWING NOTES: