Using up some hops, yeast and malt.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 4500g
Crisp Maris Otter Malt (EBC 6) – 2500g
Crisp Caramalt (EBC 30) – 600g
Dextrose Sugar – 300g
HOPS:
Columbus – 30g / 60 minutes
Columbus – 30g / 30 minutes
Centennial – 40g / 5 minutes
Simcoe / Amarillo / Chinook (unknown mix) – 105g / Whirlpool at 80°C for 30 minutes
Crossmyloof Pliny Mix – 225g / Dry Hop for 5 days:
- Columbus 36g
- Simcoe – 115g
- Centennial – 75g
IBU: 80
TARGET VOLUME: 23 litres
WATER: Tap water
STRIKE VOLUME: 33 litres @ 69°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 23.5 litres
PACKAGED VOLUME: 57x 330ml bottles
ADJUNCTS: 1 Campden tablet, 1/2x Protafloc tablet, 1x Mangrove Jacks finings
MINERALS: None
MASH: 67°C
BOIL: 70 minutes
YEAST: 2x rehydrated Safale US-05
FERMENTER TEMP: 20°C
OG: 1.067
FG: 1.010
ABV: 7.5%
CARBONATION: 2.0 units
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: