Based on Kernel ideology.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 6500g
Crisp Cara Malt (EBC 23-32) – 500g
HOPS:
Magnum – 6g / 60 minutes
Nelson Sauvin – 23g / 15 minutes
Nelson Sauvin – 32g / 10 minutes
Nelson Sauvin – 46g / 5 minutes
Nelson Sauvin – 115g / Dry Hop for 5 days
IBU: 50
TARGET VOLUME: 23 litres
WATER: Tap water
STRIKE VOLUME: 31.7 litres @ 69°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 23 litres
PACKAGED VOLUME: 53x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MINERALS: 8.3g Gypsum
MASH: 67°C / 60 minutes stirred at 15 minutes
BOIL: 70 minutes
YEAST: 1x US-05 rehydrated with oxygen
FERMENTER TEMP: 20°C
PG: 1.050
OG: 1.057
FG: 1.008
ABV: 6.5%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Strike water prepared the night before. 70 minute boil to allow for boil temp sensing of the Einbrew. Would’ve got more packaged but the bottling gun leaked while capping.