Really trying to dial this in now.
MALT:
Crisp Maris Otter Malt (EBC 6) – 7000g
HOPS:
Magnum – 10g / 60 minutes
Columbus – 20g / 15 minutes
Columbus – 30g / 10 minutes
Columbus – 50g / 5 minutes
Columbus – 125g / Dry Hop for 5 days
IBU: 60
TARGET VOLUME: 23 litres (20 litres packaged)
WATER: Tap water
STRIKE VOLUME: 32 litres @ 69°C
SPARGE VOLUME: 1x kettle
FERMENTER VOLUME: 23 litres
PACKAGED VOLUME: 60x 330ml bottles
ADJUNCTS: 1 Campden tablet overnight, 1/2 protafloc tablet
MINERALS: 8g Gypsum
MASH: 67°C
BOIL: 70 minutes
YEAST: 1x Mangrove Jack’s M44 rehydrated with oxygen
FERMENTER TEMP: 20°C
OG: 1.060
FG: 1.012
ABV: 6.3%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Fermented in the heat wave, temp did rise a little: 18.5°C in the cellar, 21.5°C in the fermenter. Mash at 68°C next time and up the ABV slightly.