Recipe provided by the brewery.
MASH ADDITIONS:
Crisp Maris Otter (EBC 6 / 95%) – 1800g (2050g)
Crisp Pale Wheat Malt (EBC 3.5 / 5%) – 100g (115g)
Crisp Light Munich Malt (EBC 25 / 5%) – 100g (115g)
BOIL ADDITIONS:
Centennial (8.1 AA / Leaf) – 16g / 60 minutes
1/2 Protafloc tablet / 15 minutes
Citra (14.2 AA / Leaf) – 32g / 5 minutes
Citra (14.2 AA / Leaf) – 48g / Hopstand for 15 minutes @ 83°C
Citra (12.9 AA / Pellet) – 48g / Dry hop for 3 days
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 60.28
SRM: 4.25
TARGET KETTLE VOLUME: 10 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 13.1 litres / 135mm @ 69.5°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 66.7°C / 30 minutes, power level 2, large hob, lid on
BOIL: 60 minutes @ power level 8
FININGS: 1x Mangrove Jack’s beer finings in 125ml of max temp hot water
CHILLED: No
FERMENTER TRANSFER: Full
YEAST: 1x CML Five
FERMENTER TEMP: Ambient 16°C.
SPUNDING PRESSURE: None
EFFICIENCY: (66%)
OG: (1.043) 1.044 before 1 litre dilution. 1.038
FG: (1.010) 1.008
ATTENUATION: 78%
ABV: (4.01%) 3.9%
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Tried mashing at level 1 on the Buffalo hob first – it didn’t work and took the temp to 73 degrees. Started over. On the large hob at level 1 it dropped after 15 minutes so turned it up to level 2 which kept it at 65 degrees. Final volume came in around a litre under, mainly due to the leaf hop absobtion that I’ll have to factor into the calculator. Need to up the ABV to 4.7%
TASTING NOTES: Beer smelled good going into the fermenter, but the dry hop bag of Citra smelled incredible! Need to get dry hopping sorted.