Goose Island classic.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 8855g
Crisp Light Munich Malt (EBC 15 -25) – 2530g
Crisp Roasted Barley (EBC 1100-1300) – 520g
Crisp Chocolate Malt (EBC 820-1000) – 520g
Crisp Light Crystal (EBC 145-165) – 520g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 500g
Crisp Black Malt (EBC 1100-1300) – 377g
Spray Dried Malt Extract Extra Dark – 300g
HOPS:
Columbus – 35g / 60 minutes – 35
Columbus – 40g / 45 minutes – 35
TARGET VOLUME: 23 litres
STRIKE VOLUME: 37 litres @ 70°C + 1 full kettle
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 25.5 litres
PACKAGED VOLUME: 24x 500ml, 31x 330ml
ADJUNCTS: 1x campden tablet, 1/2 Protofloc tablet
MINERALS: None
MASH: 67°C / 90 minutes
BOIL: 90 minutes
YEAST: 2x Safale US-05 with 2 minutes of oxygen
FERMENTER TEMP: 19°C, 20°C on day 2, 21°C on day 3, 22°C on day 4, 20°C on day 6
OG: 1.102
FG: 1.024
ABV: 11.2%
CARBONATION: 1.8 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME: 6 months.
BREWING NOTES: Scaled up to a 23 litres batch. Very thick mash. Naked Oat malt added. From calculator OG would have been 1.113 with 23 litres.