Autumn ale
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 5.1kg
Crisp Light Munich Malt (EBC 15 -25) – 2kg
Weyermann® Bohemian Pilsner Malt (EBC 3 – 5) – 1.4kg
Weyermann® Caramunich® Type 1 Malt (EBC 80 -100) – 640g
Weyermann® CaraRed® Malt (EBC 40 – 60) – 400g
HOPS:
Northern Brewer – 50g / 30 minutes
2x cinnamon sticks / 5 minutes
1tsp cinnamon / 5 minutes
2x whole grated nutmeg / 5 minutes
1x star anise / 5 minutes
TARGET VOLUME: 40 litres
STRIKE VOLUME: 52.9 litres @ 70°C
SPARGE VOLUME: 2 full kettles
FERMENTER VOLUME: 35 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: 2x campden tablet, 1x protofloc tablet, 5kg roasted pumpkin flesh at the start of the boil
MASH: 68°C / 90 minutes
BOIL: 90 minutes
YEAST: 2x WLP002 English Ale yeast
FERMENTER TEMP: 20°C, raise to 22°C, drop to 18°C
OG: 1.054
FG: 1.011
ABV: 5.4%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
BREWING NOTES: