Brewing a new style. This will be the first time we make full use of the SS brewtech FTSS system – chilling down to 14°C during primary then raising the temperature for a diacetyl rest.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 9kg
Crisp Light Crystal (EBC 145-165) – 500g
Crisp Amber Malt (EBC 55-75) – 400g
HOPS:
Hallertau Mittelfruh – 100g / 60 minutes
Hallertau Mittelfruh – 100g / 15 minutes
Hallertau Mittelfruh – 100g / Aroma steep @ 80°C for 30 minutes
TARGET VOLUME: 40 litres
STRIKE VOLUME: 46.7 litres @ 69°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 32 litres
PACKAGED VOLUME: 86x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 67°C / 60 minutes
BOIL: 60 minutes
YEAST: 3 litre starter of White Labs WLP810 San Francisco Lager Yeast
FERMENTER TEMP: Glycol chilled @ 14°C for 3 days then +1°C per day to 20°C
OG: 1.056
FG: 1.012
ABV: 5.8%
CARBONATION: 2.0 units
INGREDIENT COST: £30.93
BOTTLE COST: 36p
BREWING NOTES: 9.9 kilos into 46.7 litres – the absolute limit! What a nightmare brew day. Lesson learned – don’t throw in the whirlpool hops with the pump running!!! Yeast is a slow burner. Ramping up the temp definitely seemed to help.