Volume 4
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
HOPS:
Citra (13%) – 50g / 30 minutes
Nelson Sauvin (11.3%) – 100g / 5 minutes
Citra (13%) – 50g / 5 minutes
Nelson Sauvin (11.3%) – 100g / Whirlpool 30 minutes @ 75°C
Isomerised Hop Extract – 15g / Added at 30°C
Nelson Sauvin – 100g / Dry hop (whole cone – 4 days)
Citra – 100g / Dry hop (whole cone – 4 days)
HOP RATIO: g/l
IBU (45 litres / 40 litres / 1.062 OG):
TARGET VOLUME: 40 litres
STRIKE VOLUME: 50 litres @ 71°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: litres
PACKAGED VOLUME: 90x 330ml bottles
ADJUNCTS: 2x Campden tablet, 1x Protofloc tablet
MASH: 69°C / 90 minutes
BOIL: 30 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: 20°C / 22°C @ day 5 / 19°C 24hrs before packaging
OG: 1.064
FG: 1.012 @ 9 days / 1.011
ABV: 7%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES:
TASTING NOTES: 90 minute boil down to 30 minutes to reduce the strike water, using hop extract to maintain bitterness. Heated 50 litres of strike water but drained 5 litres for a safe mash. Didn’t put it back and sparged with just one kettle.