Untitled as yet.
MALT:
Crisp Extra Pale Maris Otter – 5.5kg
Crisp Rye Malt – 750g
Cara Red Malt – 700g
HOPS:
Cascade – 10g / 60 minutes
Ahtanum – 20g / 60 minutes
Cascade – 40g / 30 minutes
Amarillo – 90g / 5 minutes
Cascade – 40g / 5 minutes
Simcoe – 20g / 5 minutes
ADJUNCTS: 1x Campden tablet, 9.3g Calcium Sulphate.
YEAST: Mangrove Jack’s M44 + oxygen
STRIKE VOLUME: 29.3 litres
TARGET VOLUME: 20 litres
FERMENTER VOLUME: 18.5 litres
FERMENTER TEMP: 18°C
FERMENTER: 3
OG: 1.072
FG: 1.014
ABV: 7.6%
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2 units