Birthday beer based on the Bertus Brewery clone recipe.
MALT:
Crisp Clear Choice Pale (EBC 4) – 5400g
Weyermann Carapils (EBC 4) – 210g
Weyermann CaraMunich Type 1 (EBC 90) – 120g
Dextrose sugar – 390g
MINERALS:
Gypsum – 11.6g
Epsom Salt – 4.3g
HOPS:
CML Bittering Extract – 10ml / 60 minutes
Columbus – 10g / 45 minutes
Simcoe – 30g / 30 minutes
Simcoe – 50g / Aroma steep
Centennial – 30g / Aroma steep
Amarillo – 20g / Aroma steep
Chinook – 10g / Aroma steep
Dry Hop 1 (for 4 days):
Simcoe – 10g
Amarillo – 10g
Warrior – 10g
Columbus – 20g
Centennial – 20g
Dry Hop 2:
Simcoe – 30g
Amarillo – 20g
Chinook – 10g
Warrior – 5g
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 20 litres @ 68.6°C
SPARGE VOLUME: 1x kettle taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 64°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: 1x Protafloc tablet, 1x Gelatine sheet
FERMENTER VOLUME: litres
YEAST: 1x WLP001 – Cali Ale Yeast
FERMENTER TEMP: Ambient 21°C
SPUNDING PRESSURE: 12psi
OG: (1.090) 1.082
FG: (1.010) 1.012
ABV: 9.2%
PACKAGED VOLUME:
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Smooth brew day. OG slightly low but ABV would have been too high for me anyway. Chilling water took the temp down to 74°C which was perfect for the aroma steep. Took 48 hours after pitching for the sounding valve to start bubbling. Very slow fermentation but ended up at 1.012. Maybe build a starter next time?
TASTING NOTES: