Table beer
MALT:
Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.5kg
Crisp Torrefied Wheat (EBC 4) – 400g
Crisp Dextrin Malt (EBC 2) – 400g
HOPS:
Citra – 5g / 30 minutes
Mosaic – 5g / 30 minutes
Citra – 10g / 15 minutes
Mosaic – 10g / 15 minutes
Citra – 15g / 5 minutes
Mosaic – 15g / 5 minutes
Citra – 30g / Dry hop
Mosaic – 30g / Dry hop
IBU:
TARGET VOLUME: 12 litres
STRIKE VOLUME: 18.5 litres @ 69.4°C
SPARGE VOLUME: None
FERMENTER VOLUME: litres
PACKAGED VOLUME:
ADJUNCTS: None
MASH: 68°C / 60 minutes
BOIL: 30 minutes
YEAST: 1x FIVE
FERMENTER TEMP: Heat mat to 20°C
OG: 1.035
FG: 1.009
ABV: 3.4%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: