Building on the new pale ale recipe, this time pressure fermenting in the 19 litre keg with the new spunding valve to reduce the off flavours from the warm fermentation.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4000g
MINERALS:
Gypsum – 11g
Epsom Salt – 4g
HOPS:
Magnum – 10g / 60 minutes
Ekuanot – 18g / 15 minutes
Ekuanot – 24g / 10 minutes
Ekuanot – 36g / 5 minutes
Ekuanot – 60g / Dry Hop
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 20 litres @ 70.4°C
SPARGE VOLUME: 1x kettle taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 67°C / 30 minutes
BOIL: 60 minutes @ power level 8
FININGS: None
FERMENTER VOLUME: litres
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 21°C
SPUNDING PRESSURE: 12psi
OG: 1.056
FG: 1.012
ABV: 5.8%
PACKAGED VOLUME: 1x 12 litre keg
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: 24mm on the spunding valve is around 12psi.
TASTING NOTES: What an incredible beer. The pressure fermenting seems to have done exactly what it was supposed to do. No off flavours, no oxidation, super fresh, hoppy beer! Just read the The Kernel mash their pales at 68°C (table beers at 74°C)