Second brew and a chance to tweak the calculator figures for the new smaller brewery. Boil time reduced to 30 minutes for a shorter brewday, less electricity and less condensation. How water on demand set to 60°C for the strike water.
MALT:
Simpson’s Maris Otter Malt (EBC 5) – 4500g
Torrified Wheat – 350g
HOPS:
Amarillo – 10g / 30 minutes
Simcoe – 10g / 30 minutes
Amarillo – 30g / 5 minutes
Simcoe – 30g / 5 minutes
Amarillo – 60g / Dry Hop @ 48 hours for 3 days
Simcoe – 60g / Dry Hop @ 48 hours for 3 days
IBU: 65
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 22 litres @ 69.5°C + Campden tablet
SPARGE VOLUME: None
GYPSUM: 0.2g
CALCIUM CHLORIDE: 4.5g
EPSOM SALT: 2.6g
MASH: 67°C for 30 minutes
BOIL: 30 minutes
YEAST: 1x Mangrove Jack’s M12 Kveik Voss
FERMENTER TEMP: 25°C
FERMENTER VOLUME: 13.5 litres
OG: 1.066
FG: 1.014
ABV: 6.8%
PACKAGED VOLUME: 1x 6.5 litre keg & 1x 5 litre keg
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Evaporation loss is much higher with the new system – calculator adjusted for next time.