For this milestone beer I’m rebrewing a classic as faithfully as I can, including the high IBUs and massive dry hop charge. Reverting back to the 33 litre BIAB kit for simplicity. I did try recreating this with Gyle 209 but that was before I realised Marple tap water is not suitable for brewing.
MASH:
Strike Volume – 10 litres Ashbeck Water
Gypsum – 3g
Epsom Salt – 1.8g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter (EBC 3) – 90% / 2600g
Simpsons Premium Caramalt – (EBC 60) – 10% / 290g
Weyermann Acidulated Malt – 55g (pH 5.5 in Brewers Friend)
Dough in @ 67°C
Mash @ 65°C for 30 minutes (large hob, level 3, lid off)
Mash out @ 78°C for 10 minutes
SPARGE:
Volume – 4 litre Ashbeck Water @ 78°C
BOIL:
Time – 37 minutes @ Level 4
Apollo (16 AA / Pellet) – 2g / 37 minutes
Ekuanot (14.6 AA / Pellet) – 16g / 30 minutes
Ekuanot (14.6 AA / Pellet) – 22g / 5 minutes
ProMix Finings & yeast nutrient / 5 minutes
FERMENTING:
Co2 Extract – None
Yeast – 1x Rehydrated Mangrove Jack’s M44
Temp – 18°C
DRY HOPPING:
Temp – 15°C
Ekuanot (14.6 AA / Pellet) – 135g / Primary dry hop 2 days
Cold crash – 1°C / 48 hours
IBU: (66.85)
SRM: (6.82)
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 11 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (75%)
OG: (1.060) 1.062
FG: (1.012) 1.011
ATTENUATION: (83%)
ABV: (6.57%) 6.65%
MASHING NOTES:
BOILING NOTES:
FERMENTATION NOTES: Around a 2 litre loss in the fermenter due to the huge dry hop charge.
TASTING NOTES: