MALT:
Malt Miller Pre-crushed Lager Malt (EBC 3) – 3000g
Malt Miller Pre-crushed Rye Malt (EBC 25) – 580g
Crisp Dextrin Malt (EBC 2) – 195g
Weyermann CaraMunich Type 1 (EBC 90) – 95g
MINERALS:
None
HOPS:
Saaz – 40g / 60 minutes
Saaz – 20g / 15 minutes
TARGET PACKAGED VOLUME: 11 litres
STRIKE VOLUME: 18.3 litres @ 67.3°C
SPARGE VOLUME: 1x kettle taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 64°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
FERMENTER VOLUME: litres
YEAST: 1x Saflager W-34/70
FERMENTER TEMP: Ambient 20°C
SPUNDING PRESSURE: 10psi
OG: 1.048
FG: 1.006
ABV: 5.5%
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Target volume dropped to 11 litres because of the krausen in the corny fermenter. OG came out low, possibly due to the pre-crushed lager malt from Malt Miller not being properly crushed.
KEGGED: 08/09/24
TASTING NOTES: