Version 4. Scaled for 23 litres. All aroma steep hops moved to dry hop. Much higher mash temperature for extra body. Lower carbonation.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 2100g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 700g
Crisp Dextrin Malt (EBC 2.0-3.0) – 700g
Rolled Porridge Oats – 200g
HOPS:
Citra (11.6%) – 5g / 30 minutes
Mosaic (11.6%) – 5g / 30 minutes
Citra (11.6%) – 10g / 15 minutes
Mosaic (11.6%) – 10g / 15 minutes
Citra (11.6%) – 18g / 5 minutes
Mosaic (11.6%) – 18g / 5 minutes
Citra (11.6%) – 36g / Dry hop
Mosaic (11.6%) – 36g / Dry hop
TARGET VOLUME: 23 litres
WATER: Tap water
STRIKE VOLUME: 25 litres @ 75°C
SPARGE VOLUME: 5 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: x 330ml bottles
ADJUNCTS: None
MINERALS: None
MASH: 74°C / 90 minutes
BOIL: 70 minutes
YEAST: 1x Mangrove Jacks M44 rehydrated with oxygen
FERMENTER TEMP: 20.5°C
PG: 1.031
OG: 1.040
FG: 1.0
ABV: %
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Came up 3 litres short on volume.