Simple pale ale recipe. 30 minute boil.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2000g
Crisp Extra Light Crystal (EBC 100) – 30g
Weyermann Acidulated Malt (EBC 6) – 92g
BOIL ADDITIONS:
Magnum (12.8 AA / Pellet) – 5g / 30 minutes
1/2 Protafloc Tablet / 15 minutes
Cascade (7.4 AA / Pellet) – 15g / 15 minutes
Cascade (7.4 AA / Pellet) – 45g / 5 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 44.38
SRM: 4.51
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.2 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 11.5 litres / 123mm @ 71.3°C
SPARGE VOLUME: 2 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 68°C / 60 minutes, wrapped up
BOIL: 30 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 5g CML Five
FERMENTER TEMP: Ambient 19°C
SPUNDING PRESSURE: None
EFFICIENCY: 82%
OG: (1.051) 1.051
FG: (1.011) 1.013
ATTENUATION: (78%) 74%
ABV: (5.25%) 5%
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: 350ml short at the end. The calculation for the pellet hop absorbtion rate was low (by 200ml) and has been corrected by accurate measurement using the fine mesh hop spider.
TASTING NOTES: