Previously one of our best.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5.5kg
Crisp Cara Malt (EBC 23-32) – 500g
HOPS:
Ekuanot (14.5%) – 10g / 60 minutes
Ekuanot (14.5%) – 20g / 30 minutes
Ekuanot (14.5%) – 30g / 10 minutes
Ekuanot (14.5%) – 40g / Flameout
Ekuanot (14.5%) – 100g / Whirlpool @ 80°C for 30 minutes
Ekuanot (14.5%) – 100g / Dry Hop (whole cones) for 3 days
IBU (23 litres / 20 litres / 1.062 OG): 60
TARGET VOLUME: 20 litres
STRIKE VOLUME: 30 litres @ 68°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Whirlfloc tablet
MASH: 67°C / 60 minutes
BOIL: 60 minutes
YEAST: 1x Mangrove Jacks M44
FERMENTER TEMP: 20°C
OG: 1.061
FG: 1.009
ABV: 6.8%
CARBONATION: 2.0 units
INGREDIENT COST: £25.83
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Only change was reducing the mash time to 60 minutes.