Changes from last time:
- 100% base malt with no crystal
- Using FLEX bittering extract
- Different hops and schedule
- Increased whirlpool and dry hop quantity
- CO2 purged mash tun
- Not oxygenating wort into the fermenter
- Keg hopping at 5
MASH:
Strike Volume – 11.5 litres Ashbeck Water
Gypsum – 3.5g
Epsom Salt – 2.1g
Calcium Chloride – 1.2g
Baking Soda – 0.3g
Crisp Clear Choice Pale (EBC 4) – 100% / 2200g
Weyermann Acidulated Malt – 76g (pH 5.38 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
FLEX bittering extract – 1g / 60 minutes
Amarillo (9 AA / Pellet) – 5g / 15 minutes
Simcoe (13.4 AA / Pellet) – 15g / 15 minutes
Cascade (6.3 AA / Pellet) – 20g / 15 minute hop stand @ 80°C
Amarillo (9 AA / Pellet) – 20g / 15 minute hop stand @ 80°C
Centennial (9.4 AA / Pellet) – 20g / 15 minute hop stand @ 80°C
FERMENTING:
Co2 Extract – None
Yeast – 1x WHC LAX sprinkled onto wort
Temp – 19°C
DRY HOPPING:
Rate – 9.23g/l
Temp – 5°C
Amarillo (9 AA / Pellet) – 10g / 7 days
Simcoe (13.4 / Pellet) – 10g / 7 days
Columbus (14.1 AA / Pellet) – 15g / 7 days
Cascade (7 AA / Pellet) – 15g / 7 days
Centennial (9.4 AA / Pellet) – 10g / 7 days
Cold crash – 1°C / 48 hours
IBU: (71.34) 72.01
SRM: (4.74)
TARGET PACKAGED VOLUME: 6.5 litres
TARGET KETTLE / POST BOIL VOLUME: 9 litres
TARGET FERMENTER VOLUME: 7.6 litres
MASH EFFICIENCY: (75%) 73%
OG: (1.062) 1.060
FG: (1.012) 1.012
ATTENUATION: (80%) 78%
ABV: (6.6%) 6.3%
BREWING NOTES: Overshot chilling both the de-oxygenating boil and the whirlpool. Sampling tap was a waste of time and completely blocked with hops. Airlock activity the following morning.
TASTING NOTES: