Tri-hop pale ale.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5000g
Crisp Naked Oat Malt (EBC 3) – 1000g
HOPS:
Magnum – 15g / 60 minutes
El Dorado, Amarillo, Talus – 10g each / 10 minutes
El Dorado, Amarillo, Talus – 20g each / 5 minutes
El Dorado, Amarillo, Talus – 30g each / 10 minute steep @ 80°C
El Dorado, Amarillo, Talus – 40g each / Dry Hop for 2 days
IBU: 50
TARGET VOLUME: 23 litres
WATER: Tap water
STRIKE VOLUME: 32.2 litres @ 70°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 22 litres
PACKAGED VOLUME: 57x 330ml bottles
ADJUNCTS: 1 Campden tablet
MINERALS: None
MASH: 68°C / 60 minutes
BOIL: 70 minutes
YEAST: 1x Mangrove Jacks M44 sprinkled on wort
FERMENTER TEMP: 20°C
OG: 1.054
FG: 1.010
ABV: 5.8%
CARBONATION: 2.0 units
INGREDIENT COST: £34.44 – Hops £18.75, Maris Otter £5, Naked Oat Malt, £7.59, Yeast £3.10
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Short on volume as the pump blocked.