Trying Omega Lutra yeast instead of the Mangrove Jack’s Voss and adding nutrient.
MALT:
Crisp Otter Malt (EBC 5) – 4600g
Torrified Wheat – 400g
HOPS:
Sorachi – 10g / 30 minutes
Sabro – 10g / 30 minutes
Sorachi – 30g / 5 minutes
Sabro – 30g / 5 minutes
Sorachi – 60g / Dry Hop @ 48 hours for 2 days
Sabro – 60g / Dry Hop @ 48 hours for 2 days
IBU: 65
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 22.5 litres @ 72°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 Omega Lutra dried yeast.
FERMENTER TEMP: 25°C
FERMENTER VOLUME: litres
OG: 1.063
FG: 1.015
ABV: 6.3%
PACKAGED VOLUME: Not quite 2 full kegs
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Strike temp exactly 1 degree too high. Perfect water volume. 2 litres of trub left in the fermenter.