Brewing a single 6.5 litre keg for next year.
MALT:
Crisp Finest Extra Pale Maris Otter (EBC 5.0-7.0) – 3.3kg
Weyermann CaraMunich Type 1 (EBC 90) – 910g
Weyermann CaraAroma (EBC 400) – 300g
Chocolate Malt (EBC 820-1000) – 225g
Light Crystal (EBC 145-165) – 225g
Black Malt (EBC 1100-1300) – 150g
Dried Malt Extract (Dark) – 200g
HOPS:
Columbus – 20g / 60 minutes
Columbus – 20g / 45 minutes
IBU:
TARGET VOLUME (FERMENTER): 6.5 litres
STRIKE VOLUME: 16.7 litres @ 68.4°C
SPARGE VOLUME: None
FERMENTER VOLUME: 11 litres
PACKAGED VOLUME: 1x 6.5 litre keg, 5x 330ml bottles
ADJUNCTS: None
MASH: 65°C / 60 minutes
BOIL: 120 minutes
YEAST: 1x FIVE
FERMENTER TEMP: Ambient 17°C with heat mat 20°C
OG: 1.098
FG: 1.024
ABV: 10.7%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: