Simple pale ale recipe.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2000g
Simpson’s T50 (EBC 140) – 100g
Weyermann Acidulated Malt (EBC 6) – 88g
BOIL ADDITIONS:
1/2 Protafloc Tablet / 15 minutes
Nelson Sauvin (14.3 AA / Pellet) – 5g / 15 minutes
Nelson Sauvin (14.3 AA / Pellet) – 15g / 10 minutes
Nelson Sauvin (14.3 AA / Pellet) – 30g / 5 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 55
SRM: 6.39
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.1 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 13.4 litres / 143mm @ 69.9°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: 5.6g CML Five
FERMENTER TEMP: Ambient 19°C
SPUNDING PRESSURE: None
EFFICIENCY: 81%
OG: (1.053) 1.054
FG: (1.011) 1.011
ATTENUATION: (78%) 79%
ABV: (5.5%) 5.6%
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Smooth 3 hour brew day. Around 275ml over volume, but partly due to the hop spider barely containing any of the hop pellets.
TASTING NOTES: