No changes from last time. Hoping to hit the same IBU numbers.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 6500g
Crisp Cara Malt (EBC 23-32) – 500g
HOPS:
Magnum – 4g / 60 minutes
Enigma – 23g / 15 minutes
Enigma – 32g / 10 minutes
Enigma – 46g / 5 minutes
Enigma – 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: 59x 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: 1.052
OG: 1.060
FG: 1.011
ABV: 6.4%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Fermenter volume exactly 23 litres, same as last time. Slightly higher OG, possibly due to using a new sack of malt.