Final version and the actual competition entry.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Baking Soda – None
Crisp Extra Pale Maris Otter (EBC 3) – 97% / 2250g
Simpsons Premium Caramalt (EBC 60) – 3% / 70g
Weyermann Acidulated Malt – 76g (pH 5.38 in Brewers Friend, 5.3 in EZ Water)
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
None
BOIL:
Time – 60 minutes
FLEX bittering extract – 1g / 60 minutes
Chinook (11.9 AA / Pellet) – 10g / 10 minutes
Citra (12.7 AA / Pellet) – 10g / 10 minutes
Chinook (11.9 AA / Pellet) – 10g / 5 minutes
Citra (12.7 AA / Pellet) – 10g / 5 minutes
Chinook (11.9 AA / Pellet) – 40g / 15 minute hop stand @ 75°C
Citra (12.7 AA / Pellet) – 40g / 15 minute hop stand @ 75°C
FERMENTING:
Co2 Extract – None
Yeast – 1x WHC LAX sprinkled onto wort
Temp – 19°C
DRY HOPPING:
Temp – 19°C
Centennial LUPOMAX (14 AA / Pellet) – 40g / Primary for 48 hours
Citra LUPOMAX (19.4 AA / Pellet) – 20g / Primary for 48 hours
Cold crash – 1°C / 48 hours
Centennial (9.4 AA / Pellet) – 40g / Secondary
Nelson Sauvin (11.8 AA / Pellet) – 30g / Secondary
IBU: (59.75)
SRM: (5.09)
TARGET PACKAGED VOLUME: 7 litres
TARGET KETTLE / POST BOIL VOLUME: 9.4 litres
TARGET FERMENTER VOLUME: 8 litres
MASH EFFICIENCY: (78%) 80%
OG: (1.061) 1.063
FG: (1.010) 1.010
ATTENUATION: (83%)
ABV: (6.69%)
BREWING NOTES: Surprising stuck mash but a good efficiency.
TASTING NOTES: