Table beer
MALT:
Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.4kg
Crisp Naked Oat Malt (EBC 3) – 400g
Crisp Dextrin Malt (EBC 2) – 400g
HOPS:
Sorachi – 10g / 30 minutes
Sorachi – 20g / 15 minutes
Sorachi – 30g / 5 minutes
Sorachi – 30g / Dry hop
Sabro – 30g / Dry hop
IBU:
TARGET VOLUME: 12 litres
STRIKE VOLUME: 18.5 litres @ 69.4°C
SPARGE VOLUME: None
FERMENTER VOLUME: 14 litres
PACKAGED VOLUME:
ADJUNCTS: None
MASH: 67°C / 60 minutes
BOIL: 30 minutes
YEAST: 1x LAX
FERMENTER TEMP: Heat mat to 20°C
OG: 1.035
FG: 1.0
ABV: %
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: