Brewing with Lutra yeast for the first time due to the high ambient temperature. No finings. Aiming for around 7% ABV.
MALT:
Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 7500g
HOPS:
Magnum – 10g / 60 minutes
Citra – 10g / 15 minutes
Mosaic – 10g / 15 minutes
Citra – 15g / 10 minutes
Mosaic – 15g / 10 minutes
Citra – 25g / 5 minutes
Mosaic – 25g / 5 minutes
Citra – 70g / Dry Hop for 3 days
Mosaic – 70g / Dry Hop for 3 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: 22.2 litres
PACKAGED VOLUME: 54x 330ml bottles
ADJUNCTS: 1 Campden tablet
MINERALS: None
MASH: 67°C
BOIL: 70 minutes
YEAST: 1x liquid Omega Lutra yeast
FERMENTER TEMP: 22°C
OG: 1.066
FG: 1.008
ABV: 7.6%
CARBONATION: 2.0 units
INGREDIENT COST: Malt £6.25, Hops £14.70, Yeast £10.99 = £31.94
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Should have used the calculator to get the fermenter volume correct.