Single hop to let that sorachi goodness shine!
We’re doing away with the step mash from last time that seemed to result in a thin beer with no head retention. Instead, changes this time include upping the mash temperature to 67°C to try and gain some more body and adding a step to stir the mash after 15 minutes to help the efficiency. We’ll also be trialing our new dry hop filter screen to help prevent blockages out of the fermenter when packaging.
MALT:
Crisp Extra Pale Maris Otter – 5.5kg
HOPS:
Sorachi – 10g / 60 minutes
Sorachi – 20g / 15 minutes
Sorachi – 30g / 10 minutes
Sorachi – 40g / 5 minutes
Sorachi – 100g / Dry hop (day 5-7)
STRIKE VOLUME: 28.8 litres
TARGET VOLUME: 20 litres
PACKAGED VOLUME: litres
ADJUNCTS: 1x Campden tablet, 9.2g Calcium Sulphate
MASH: 67°C / 60 minutes stirring at 15 minutes, 80°C / 10 minutes
BOIL: 60 minutes
YEAST: Mangrove Jacks M44 sprinkled on wort with oxygen
FERMENTER TEMP: 18°C
OG: 1.056
FG: 1.012 @ day 7
ABV: 5.8%
CARBONATION: 2.0 units