Repeating Gyle 237 for a consistency test.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g
Crisp CaraGold – (EBC 12) – 10% / 210g
Weyermann Acidulated Malt – 38g (pH 5.55)
Dough in @ 68°C (Braumeister +2°C compensation)
Mash @ 68°C for 45 minutes (Braumeister +2°C compensation)
Mash out @ 80°C for 10 minutes (Braumeister +2°C compensation)
SPARGE:
Volume – 2 litres Ashbeck Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 45 minutes
NZH 105 (12.9 AA / Pellet) – 17 IBU / 10g / 15 minutes
1/2 Protafloc Tablet / 15 minutes
NZH 105 (12.9 AA / Pellet) – 18 IBU / 15g / 10 minutes
NZH 105 (12.9 AA / Pellet) – 14 IBU / 20g / 5 minutes
FERMENTING:
Co2 Extract – None
Yeast – 5.6g Mangrove Jacks M44
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
Temp – 15°C
NZH 105 (12.9 AA / Pellet) – 55g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (50)
SRM: 4
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.3 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (80%) 80%
OG: (1.051) 1.051
FG: (1.009) 1.010
ATTENUATION: (84%) 82%
ABV: (5.82%) 5.48%
BREWING NOTES: Water volume, efficiency, process – all perfect. Smoothest keg transfer ever with the new keg post machined for 3/8″ pipe. Bouncer filter worked flawlessly with the full transfer leaving just 1 litre in the fermenter. Perfect brew.
TASTING NOTES: