Changes from last time:
- WHC LAX yeast
- Completely different hops and hopping schedule
- Muntons Super Pale Malt
MASH:
Strike Volume – 11.5 litres Ashbeck Water
Gypsum – 3.5g
Epsom Salt – 2.1g
Calcium Chloride – 1.2g
Baking Soda – 0.3g
Muntons Super Pale Malt (EBC 2) – 80% / 1760g
Simpsons Vienna – (EBC 9) – 15% / 330g
Weyermann Caramunich Type 3 (EBC 150) – 5% / 110g
Weyermann Acidulated Malt – 72g (pH 5.39 in Brewers Friend, 5.3 in EZ Water)
Dextrose – 100g
Dough in @ 65°C
Mash @ 65°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
None
BOIL:
Time – 60 minutes
Columbus (14.1 AA / Pellet) – 2g / 60 minutes
Simcoe (13.4 AA / Pellet) – 5g / 45 minutes
Columbus (14.1 AA / Pellet) – 5g / 30 minutes
Simcoe (13.4 AA / Pellet) – 5g / 10 minutes
Centennial (9.4 AA / Pellet) – 20g / 0 minutes
Simcoe (13.4 AA / Pellet) – 10g / 0 minutes
FERMENTING:
Co2 Extract – None
Yeast – 1x WHC LAX mixed into wort flowing into the fermenter
Temp – 19°C
DRY HOPPING:
Rate – 6.6g/l
Temp – 19°C
Columbus (14.1 AA / Pellet) – 30g / 48 hours
Simcoe (13.4 AA / Pellet) – 10g / 48 hours
Centennial (9.4 AA / Pellet) – 10g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (48.15) 50.12
SRM: (5.34)
TARGET PACKAGED VOLUME: 6.5 litres
TARGET KETTLE / POST BOIL VOLUME: 9 litres
TARGET FERMENTER VOLUME: 7.6 litres
EFFICIENCY: (75%) 68%
OG: (1.060) 1.049 without dextrose – 1.054 calculated
FG: (1.010) 1.009
ATTENUATION: (80%) 80%
ABV: (6.5%) 6%
BREWING NOTES: Underlet only with no stirring caused a big hit to the efficiency. Forgot to add dextrose to the boil so mixed it in the fermenter. Airlock activity the following day.
TASTING NOTES: