Kernel based pale ale. Really dialing this in now. Hops were free dust bags from Crossmyloof. Only difference from last time is the reduction in bittering hops.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4000g
MINERALS:
Gypsum – 11g
Epsom Salt – 4g
HOPS:
Magnum – 5g / 60 minutes
Centennial, Chinook, Simcoe – 18g / 15 minutes
Centennial, Chinook, Simcoe – 24g / 10 minutes
Centennial, Chinook, Simcoe – 36g / 5 minutes
Simcoe – 6g / Dry Hop
Centennial – 27g / Dry Hop
Chinook – 27g / Dry Hop
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 20 litres @ 69°C
SPARGE VOLUME: 1x kettle taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 67°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: None
FERMENTER VOLUME: litres
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 21°C
SPUNDING PRESSURE: 15psi
OG: 1.054
FG: 1.010
ABV: 5.8%
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: 34p
BREWING NOTES:
TASTING NOTES: Terrible sulphur smell during fermentation, possibly due to the 15psi pressure. 10psi spring purchased for use with ale yeast in future.