A faithful recreation of Gyle 028, including the huge 85 IBUs.
MALT:
Muntons Extra Pale Maris Otter (EBC 4) – 2175g
Crisp Caramalt (EBC 35) – 190g
MINERALS:
Gypsum – None
Epsom Salt – None
HOPS:
Ekuanot (16 AA) – 2.75g / 60 minutes
Ekuanot (16 AA) – 16.5g / 30 minutes
Ekuanot (16 AA) – 22g / 5 minutes
Ekuanot (16 AA) – 72g / Dry hop, burping every 12 hours for the first 3 days
IBU: (85.62) 89.44
SRM: 4.82
TARGET KETTLE VOLUME: 10 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 13.4 litres / 138mm @ 68°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 65°C / 60 minutes, power level 2, large hob, lid on
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: No
FERMENTER TRANSFER: Full
YEAST: 1x Mangrove Jack’s M44
FERMENTER TEMP: Ambient 16°C.
SPUNDING PRESSURE: None
EFFICIENCY: 71%
OG: (1.060) 1.053
FG: (1.010) 1.008
ATTENUATION: 84%
ABV: (6.55%) 5.9%
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: For some reason I estimated the efficiency at 80% when I built the recipe. It actually came out at 71%. Mash temp held well. Volumes pretty much bang on. Yeast pitch the following morning at 22°C. Fermenter loss was closer to 1.5 litres. Around 500ml loss in the burping/dry hop keg.
TASTING NOTES: Yes it’s too bitter, but what a great beer. Get the ABV up next time and drop the IBU to around 70. Nice and clear 4 weeks from brew day.