Re-brewing this again with hops we had available. All dry hops are whirlpool hops until we resolve the new fermenter issues.
MALT:
Crisp Extra Pale Maris Otter – 6kg
Weyermann Carapils Malt (EBC 2.5 – 6.5) – 300g
Crisp Light Crystal (EBC 145-165) – 300g
HOPS:
Columbus – 100g / 90 minutes
Columbus – 20g / 45 minutes
Simcoe – 30g / 30 minutes
Centennial – 30g / 5 minutes
Simcoe – 70g / 5 minutes
Columbus – 34g / Whirlpool 30 minutes @ 75°C
Centennial – 60g / Whirlpool 30 minutes @ 75°C
Simcoe – 60g / Whirlpool 30 minutes @ 75°C
TARGET VOLUME: 20 litres
STRIKE VOLUME: 32.8 litres
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 23 litres
PACKAGED VOLUME: 62x 330ml bottles
ADJUNCTS: 1x Campden tablet, 10.4g Calcium Sulphate
MASH: 67°C / 60 minutes
BOIL: 90 minutes
YEAST: Wyeast 1056 American Ale with oxygen
FERMENTER TEMP: Ambient in cellar, 19-21°C
OG: 1.062
FG: 1.011
ABV: 6.6%
CARBONATION: 2.0 units
INGREDIENT COST: £7.78 (free hops)
BOTTLE COST: 12p
BREWING NOTES: Excellent 62 bottle yield. OG was slightly low but would be right if using DME as per the original recipe. Lost some hop aroma due to not dry hopping. Should be better with proper whirlpooling. Would return to the original hop profile next time and back off on the crystal slightly.
CONDITIONING: 3 weeks