New recipe based on the Kernel primer from The Homebrew Forum but adapted to my preferences. The hop quantities are deliberately divisible by either 2 or 3 for ease of future hop combinations. This time I’ll also be trialing a “no chill” method where the final wort is cooled with 4 litres of refrigerated Ashbeck Water then allowed to cool to 60°C before being transferred to the fermenter and left to cool before pitching the yeast.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4000g
MINERALS:
Gypsum – 11g
Epsom Salt – 4g
HOPS:
Magnum – 10g / 60 minutes
Centennial, El Dorado – 18g / 15 minutes
Centennial, El Dorado – 24g / 10 minutes
Centennial, El Dorado – 36g / 5 minutes
Centennial, El Dorado – 60g / Dry Hop
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 20 litres @ 69°C
SPARGE VOLUME: None
CHILLING VOLUME: 4 litres @ 5°C
MASH: 67°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: None
FERMENTER VOLUME: 14.5 litres
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 21°C
OG: (1.065) 1.054
FG: (1.013) 1.012
ABV: (7%) 5.5%
PACKAGED VOLUME: litres
INGREDIENT COST: £10.07
COST PER PINT: 47p
BREWING NOTES: Strike temperature was actually 65.5°C – calculator adjusted. Water volumes perfect. 4 litres of chilling water brought the temperature down to 76.5°C which dropped to around 60°C after 2 hours. Something I hadn’t factored in was how long the hops would now be in contact with the hot wort and how this would affect the bitterness. Fermenting in the 19l corny would be better as high temperature wouldn’t be an issue. The drop in temperature after adding the chilling water would be perfect for a whirlpool addition. Pitched yeast at 23.8°C, 24 hours after the start of brew day. Room temperature dry hop for 48 hours @ 30psi.
TASTING NOTES: This beer is so close to a Kernel Pale Ale! There is a slight hint of sulphur, possibly due to the warm fermentation stressing the yeast. This subsided after a couple of weeks in keg and turned out to be a great beer.