A tweak of last years recipe to lower the ABV.
MALT:
Crisp Maris Otter Extra Pale Malt – 3.2kg
Crisp Cara Malt – 300g
HOPS:
Challenger – 10g / 60 minutes
Sorachi – 30g / 30 minutes
Sorachi – 60g / 5 minutes
Citra – 50g / 5 minutes
ADJUNCTS: 1x Campden tablet, 8.8g Calcium Sulphate.
YEAST: Safale US-05 + oxygen
STRIKE VOLUME: 27.5 litres
TARGET VOLUME: 20 litres
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
FERMENTER TEMP: 18°C
OG: 1.040
FG: 1.005
ABV: 4.6%
CARBONATION: 2.0 units