Simple pale ale.
MASH:
Strike Volume – 11.5 litres RO Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter – 100% / 2100g
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
1.5 litres tap water at 78°C
BOIL:
Time – 45 minutes
Simcoe (13.9 AA / Pellet) – 10g / 15 minutes
Simcoe (13.9 AA / Pellet) – 15g / 10 minutes
Simcoe (13.9 AA / Pellet) – 20g / 5 minutes
FERMENTING:
Yeast – 1x WHC LAX
Temp – 19°C
DRY HOPPING:
Simcoe (13.9 AA / Pellet) – 55g / 2 days @ 15°C
OG: 1.050
FG: 1.010
ATTENUATION:
ABV:
BREWING NOTES:
TASTING NOTES: