Sierra Nevada’s recipe scaled up to 6 gallons.
MALT:
Muntons Super Pale (EBC 2) – 7250g
Simpsons T50 (EBC 140) – 540g
HOPS:
Magnum – 34g / 70 minutes
Magnum – 34g / 10 minutes
Magnum – 34g / 0 minutes
Crystal – 34g / 0 minutes
Crystal – 40g / Dry hop
Magnum – 20g / Dry hop
Citra – 20g / Dry hop
IBU:
TARGET VOLUME: 23 litres
WATER: Tap water
STRIKE VOLUME: 33 litres @ 71°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 22.5 litres
PACKAGED VOLUME: 60x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1/2 Protofloc tablet
MINERALS: 8.4g Gypsum
MASH: 69°C / 90 minutes
BOIL: 80 minutes
YEAST: US-05 rehydrated with oxygen
FERMENTER TEMP: 20°C
OG: 1.074
FG: 1.016
ABV: 7.6%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: On the hottest day on record this got to 22.5°C in the fermenter. Too much crystal.