Clone as per Sierra Nevada’s recipe. Scaled for a 35 litre batch. First time using the hop torpedo.
MALT:
Crisp Extra Pale Malt (EBC 2.5-3.5) – 10.5kg
Weyermann® CaraMunich® Type 2 (EBC 110-130) – 800g
HOPS:
Magnum – 60g / 70 minutes
Magnum – 60g / 10 minutes
Magnum – 60g / Flameout hold for 5 minutes
Crystal – 60g / Flameout hold for 5 minutes
Mount Hood – 70g / Dry hop torpedo
Magnum – 35g / Dry hop torpedo
Citra – 35g / Dry hop torpedo
TARGET VOLUME: 35 litres
STRIKE VOLUME: 47.3 litres @ 71°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 69°C / 90 minutes
BOIL: 70 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: 20°C, raise to 22°C
OG: 1.074
FG: 1.013
ABV: 8%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
BREWING NOTES: Had to sub the Crystal leaf hops for Mount Hood due to availability.
FERMENTATION SCHEDULE:
- Day 1 – 20°C
- Day 2 –
- Day 3 –
- Day 4 –
- Day 5 – 22°
- Day 6 –
- Day 7 – 14° and trub dump
- Day 8 – Trub dump
- Day 9 – Trub dump
- Day 10 –
- Day 11 –
- Day 12 –
- Day 13 –
- Day 14 –