Had to re-brew due to scorched wort.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4150g
MINERALS:
Gypsum – 9.5g
Epsom Salt – 3.5g
HOPS:
Magnum – 8g / 60 minutes
Centennial – 14g / 15 minutes
Centennial – 20g / 10 minutes
Centennial – 28g / 5 minutes
Centennial – 50g / Whole cone dry hop
IBU: 50
SRM: 4.49
KETTLE VOLUME: 13.9 litres
TARGET PACKAGED VOLUME: 11 litres
STRIKE VOLUME: 14.1 litres @ 71.9°C
SPARGE VOLUME: 1x kettle taken from the strike water
CHILLING VOLUME: 6 litres @ 5°C
MASH: 67.5°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
FERMENTER VOLUME: litres
YEAST: 1x CML FIVE
FERMENTER TEMP: Ambient 18°C
SPUNDING PRESSURE: None
OG: (1.065) 1.063
FG: (1.014)
ABV: (6.78%)
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: 3 hour brew day went smoothly other than the wort scorching with the hop spider direct on the bottom of the brew kettle. 6 litres of chiller water took the wort to 46.6°C. Grain absorption rate was correct. Evaporation rate has been updated from 0.0566 to 0.0646 l/min.
TASTING NOTES:
STRIKE MEASUREMENT: 14.1 litres / 145mm
GRAIN ABSORPTION: 3.01 litres
GRAIN ABSOPTION PER KG: 0.72 litres / kg
PRE-BOIL MEASUREMENT: (11.3 litres / 116mm) 11.07 litres / 114mm
POST-BOIL MEASUREMENT: (7.9 litres / 81mm) 7.19 litres / 74mm
EVAPORATION: 3.88 litres
FERMENTER MEASUREMENT: (13.9 litres / 204mm) – 12.6 litres / 185mm