Same pale recipe but brewing with the Braumeister 10 again and using reverse osmosis water for the first time.
MASH:
Strike Volume – 10 litres RO Water
Gypsum – 4g
Epsom Salt – 2.4g
Calcium Chloride – 1.3g
Baking Soda – None
Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g
Crisp CaraGold – (EBC 12) – 10% / 210g
Weyermann Acidulated Malt – 32g (pH 5.4 in EZ Water)
Dough in @ 65°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
Volume – 3 litres RO Water @ 78°C
BOIL:
Time – 40 minutes
1/2 Protafloc Tablet / 15 minutes
Luminosa (12.5 AA / Pellet) – 10g / 15 minutes
Luminosa (12.5 AA / Pellet) – 15g / 10 minutes
Luminosa (12.5 AA / Pellet) – 20g / 5 minutes
FERMENTING:
Co2 Extract – None
Yeast – 5.2g Mangrove Jacks M44
Temp – Fermentation fridge @ 20°C
DRY HOPPING:
Temp – 15°C
Luminosa (12.5 AA / Pellet) – 55g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (46.33) 45.15
SRM: 3.99
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.3 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (79%) 84%
OG: (1.051) 1.054
FG: (1.011) 1.010
ATTENUATION: (80%) 81%
ABV: (5.27%) 5.31%
BREWING NOTES: Putting the grains into the mash basket before mashing in works much better. Strike temperature didn’t need to be below the mash temp because mashing in was so much quicker. Braumeister 10 overshoots the mash temp during mashing so maybe knock down to 66°C. Overall another smooth brew day, hitting all the numbers.
TASTING NOTES: