First time brewing in the new house with the smaller brewery.
MALT:
Simpson’s Maris Otter Malt (EBC 5) – 4500g
Torrified Wheat – 350g
HOPS:
Hallertauer Magnum – 5g / 60 minutes
Citra – 10g / 30 minutes
Mosaic – 10g / 30 minutes
Citra – 30g / 5 minutes
Mosaic – 30g / 5 minutes
Citra – 60g / Dry Hop @ 48 hours for 3 days
Mosaic – 60g / Dry Hop @ 48 hours for 3 days
IBU: 65
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 21.8 litres @ 69.7°C
SPARGE VOLUME: None
GYPSUM: 0.2g
CALCIUM CHLORIDE: 4.1g
EPSOM SALT: 2.4g
MASH: 67°C for 30 minutes
BOIL: 60 minutes
YEAST: 1x Mangrove Jack’s M12 Kveik Voss
FERMENTER TEMP: 25°C
FERMENTER VOLUME: Around 12.5 litres
OG: 1.069
FG: 1.015
ABV: 7.1%
PACKAGED VOLUME: 1 keg
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Volume under because of so much left in the kettle, OG high as a result. Fermented out in around 48 hours. Only one keg!! Dip tube too long.