Sorachi Sabro combo!
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 6kg
Crisp Naked Oat Malt (EBC 1.5-7.0) – 3kg
HOPS:
Sorachi – 20g / 60 minutes
Sorachi – 40g / 15 minutes
Sorachi – 60g / 10 minutes
Sorachi – 80g / 5 minutes
Sorachi – 150g / Whirlpool (20 minutes @ 80°C)
Sabro – 50g / Whirlpool (20 minutes @ 80°C)
TARGET VOLUME: 30 litres
STRIKE VOLUME: 42.4 litres
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 30 litres
PACKAGED VOLUME: 77x 330ml bottles
ADJUNCTS: 1x campden tablet, 13.5g calcium sulphate
MASH: 68°C / 60 minutes
BOIL: 60 minutes
YEAST: Lallemand Verdant IPA yeast
FERMENTER TEMP: Glycol chilled to 19°C
OG: 1.058
FG: 1.014
ABV: 5.8%
CARBONATION: 2.0 units
INGREDIENT COST: £25.75
BOTTLE COST: 33p
BREWING NOTES: Absolutely incredible! What a beer! Dry hopping will take this to a whole new level. Lots of yeast sediment in the bottle.