Using WHC’s new Low Rider dried yeast for more body.
MALT:
Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.4kg
Crisp Dextrin Malt (EBC 2) – 400g
Torrified Wheat – 150g
Crisp Naked Oat Malt (EBC 3) – 50g
Rolled Oats – 200g
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: 20.1 litres @ 68.1°C
SPARGE VOLUME: None
FERMENTER VOLUME: 13.5 litres
PACKAGED VOLUME:
ADJUNCTS: None
MASH: 67°C / 60 minutes
BOIL: 30 minutes @ power level 5
YEAST: 1x WHC Low Rider
FERMENTER TEMP: Heat mat to 19°C
OG: 1.032
FG: 1.012
ABV: 2.6%
CARBONATION: 2.0 units
INGREDIENT COST: £14.54 + grain
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Had to change the grain bill due to lack of stock ingredients. Fermenter volume slightly under. New tilted siphon worked great. Mash temp was down to 64°C after 60 minutes when wrapped up. ABV slightly lower due to the calculator accounting for the siphon/kettle loss – however, the lower ABV should better suit the style (depending on the attenuation of the new yeast strain).