Back to the pale ale recipe with one of my favourite hops.
MASH:
Strike Volume – 11.5 litres RO Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g
Crisp CaraGold – (EBC 12) – 10% / 210g
Weyermann Acidulated Malt – 72g (pH 5.4 in EZ Water)
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
Volume – 1.5 litres RO Water @ 78°C
BOIL:
Time – 45 minutes
1/2 Protafloc Tablet / 15 minutes
Nelson Sauvin (13 AA / Pellet) – 10g / 15 minutes
Nelson Sauvin (13 AA / Pellet) – 15g / 10 minutes
Nelson Sauvin (13 AA / Pellet) – 20g / 5 minutes
FERMENTING:
Co2 Extract – None
Yeast – 5.2g WHC LAX
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
Temp – 15°C
Nelson Sauvin (13 AA / Pellet) – 55g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (46.96)
SRM: 3.99
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.3 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (84%)
OG: (1.054) 1.051
FG: (1.010)
ATTENUATION: (80%)
ABV: (5.74%)
BREWING NOTES: Filled up to the top line (11.5 litres) and did an under let mash in. Mashing went well with no sticking. Mashed out and sparged with a kettle filled with 1.5 litres.
TASTING NOTES: