Fuck the haters!
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2000g
Weyermann Acidulated Malt (EBC 6) – 94g
BOIL ADDITIONS:
Magnum (12.8 AA / Pellet) – 3g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Sorachi Ace (9.2 AA / Pellet) – 10g / 15 minutes
Sorachi Ace (9.2 AA / Pellet) – 15g / 10 minutes
Sorachi Ace (9.2 AA / Pellet) – 25g / 5 minutes
Sorachi Ace (9.2 AA / Pellet) – 50g / Aroma steep @ 82°C for 20 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 50
SRM: 4
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.2 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 13.4 litres / 143mm @ 69.7°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 67°C / 60 minutes, wrapped up
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 5g CML Five
FERMENTER TEMP: Ambient 18°C
SPUNDING PRESSURE: None
EFFICIENCY: 81%
OG: (1.050) 1.051
FG: (1.011)
ATTENUATION: (78%)
ABV: (5.28%)
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: First time adjusting the mash pH to 5.3 using acidulated malt. Beautiful straw coloured wort. So close to hitting all my numbers.
TASTING NOTES: