Third brew trying to get the correct water volumes.
MALT:
Crisp Otter Malt (EBC 5) – 4600g
Torrified Wheat – 400g
HOPS:
Citra – 10g / 30 minutes
Talus – 10g / 30 minutes
Citra – 30g / 5 minutes
Talus – 30g / 5 minutes
Citra – 60g / Dry Hop @ 48 hours for 2 days
Talus – 60g / Dry Hop @ 48 hours for 2 days
IBU: 65
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 24 litres (up to the rivets) @ 69.5°C + Campden tablet
SPARGE VOLUME: None. No squeeze.
GYPSUM: 0.2g
CALCIUM CHLORIDE: 4.4g
EPSOM SALT: 2.5g
MASH: 67°C for 30 minutes
BOIL: 30 minutes
YEAST: 1x Mangrove Jack’s M12 Kveik Voss
FERMENTER TEMP: 25°C
FERMENTER VOLUME: 16.5 litres
OG: 1.060
FG: 1.014
ABV: 6.0%
PACKAGED VOLUME: 2x 6.5 litre kegs, 3.75 litres left in the fermenter
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Slight sulphur smell towards the end of fermentation – needs yeast nutrient. Strike temperature was slightly low.