Third time’s a charm. Added a whirlpool addition and dropped the dry hopping a touch. Hops based on Alpine Brewery’s Duet.
MALT:
Crisp Extra Pale Malt (EBC 2.5-3.5) – 9kg
Crisp Cara Malt (EBC 23-32) – 600g
Weyermann Carapils Malt (EBC 2.5 – 6.5) – 400g
Dextrose Monohydrate (Glucose) – 500g
HOPS:
Amarillo (9%) – 30g / 90 minutes
Simcoe (12.8%) – 60g / 90 minutes
Amarillo (9%) – 50g / 45 minutes
Simcoe (12.8%) – 100g / 5 minutes
Amarillo (9%) – 50g / 5 minutes
Simcoe (12.8%) – 40g / Whirlpool 30 minutes @ 75°C
Amarillo (9%) – 60g / Whirlpool 30 minutes @ 75°C
Simcoe (12.8%) – 100g / Dry hop (whole cone – 4 days)
Amarillo (9%) – 100g / Dry hop (whole cone – 4 days)
HOP RATIO: 14.75g/l
IBU (45 litres / 40 litres / 1.062 OG): 114.5
TARGET VOLUME: 40 litres
STRIKE VOLUME: 50 litres @ 69°C
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: 40 litres
PACKAGED VOLUME: 88x 330ml bottles
ADJUNCTS: 2x Campden tablet, 1x Protofloc tablet
MASH: 67°C / 90 minutes
BOIL: 90 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: 20°C / 22°C @ day 5 / 19°C 24hrs before packaging
OG: 1.065
FG: 1.007
ABV: 7.6%
CARBONATION: 2.0 units
INGREDIENT COST: £68.41
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Dropped the dryhopping from 300g to 200g and added a 100g whirlpool instead. Didn’t compensate for the 3 litre strike water loss needed to fit the grain in the mash, so came out stronger.
TASTING NOTES: