Back to basics.
MALT:
Crisp Maris Otter (EBC 6) – 6000g
HOPS:
Magnum – 5g / 60 minutes
El Dorado – 10g / 15 minutes
Vic Secret – 10g / 15 minutes
El Dorado – 15g / 10 minutes
Vic Secret – 15g / 10 minutes
El Dorado – 25g / 5 minutes
Vic Secret – 25g / 5 minutes
El Dorado – 50g / 30 minute steep @ 80°C
Vic Secret – 50g / 30 minute steep @ 80°C
HOP RATIO: g/l
IBU: 67
TARGET VOLUME: 20 litres
STRIKE VOLUME: 27.5 litres @ 69°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 19 litres
PACKAGED VOLUME: 32x 500ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MINERALS: None
MASH: 67°C / 60 minutes
BOIL: 60 minutes
YEAST: Rehydrated Mangrove Jacks M44 with oxygen
FERMENTER TEMP: Ambient / No control
OG: 1.062
FG: 1.012
ABV: 6.5%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: