Table beer
MALT:
Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.3kg
Crisp Naked Oat Malt (EBC 1.5-7.0) – 400g
Crisp Dextrin Malt (EBC 2.0-3.0) – 400kg
Rolled Porridge Oats – 125g
HOPS:
Citra – 5g / 30 minutes
Mosaic – 5g / 30 minutes
Citra – 10g / 15 minutes
Mosaic – 10g / 15 minutes
Citra – 10g / 5 minutes
Mosaic – 10g / 5 minutes
Citra CRYO – 25g / Dry hop
Mosaic CRYO – 25g / Dry hop
IBU:
TARGET VOLUME: 15 litres
STRIKE VOLUME: 20.5 litres @ 71°C
SPARGE VOLUME: None
FERMENTER VOLUME: litres
PACKAGED VOLUME:
ADJUNCTS: Gypsum 0.2g, Calcium Chloride 3.9g, Epsom Salt 2.3g
MASH: 70°C / 30 minutes
BOIL: 30 minutes
YEAST: 1x Omega Lutra
FERMENTER TEMP: 25°C
OG: 1.026
FG: 1.011
ABV: 2%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Topped up with 750ml to get 15 litres