Simple pale ale using High Voltage yeast for the first time.
MASH:
Strike Volume – 11.5 litres RO Water
Gypsum – 2g
Epsom Salt – 1.5g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter – 1900g
Pale Wheat – 200g
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
1.5 litres tap water at 78°C
BOIL:
Time – 45 minutes
Cascade (6.3 AA / Pellet) – 5g / 15 minutes
Centennial (9.4 AA / Pellet) – 5g / 15 minutes
Cascade (6.3 AA / Pellet) – 7.5g / 10 minutes
Centennial (9.4 AA / Pellet) – 7.5g / 10 minutes
Cascade (6.3 AA / Pellet) – 10g / 5 minutes
Centennial (9.4 AA / Pellet) – 10g / 5 minutes
FERMENTING:
Yeast – 1x WHC High Voltage
Temp – 24°C
DRY HOPPING:
Cascade (6.3 AA / Pellet) – 42.5g / 2 days
Centennial (9.4 AA / Pellet) – 17.5g / 2 days
OG: 1.050
FG: 1.007
ATTENUATION:
ABV:
BREWING NOTES:
TASTING NOTES: