Stout, brewed to use the yeast cake to rescue Gyle 205.
MALT:
Crisp Clear Choice Pale Malt (EBC 4) – 2000g
Crisp Crystal 400 Extra Dark (EBC 380-435) – 400g
Crisp Roasted Barley (EBC 1100-1300) – 250g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 250g
Crisp Chocolate Malt (EBC 820-1000) – 170g
Crisp Torrified Wheat (EBC 2.5-4.5) – 150g
MINERALS:
Gypsum – None
Epsom Salt – None
HOPS:
Centennial – 5g / 60 minutes
Columbus – 10g / 20 minutes
Columbus – 15g / 5 minutes
ADJUNCTS: None
IBU: 48.49
SRM: 50
TARGET KETTLE VOLUME: 10 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 14.1 litres / 146mm @ 71.4°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 Litres @ 5°C
MASH: 67°C / 90 minutes, power level 2, large hob, lid on
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 1x Safale S-04
FERMENTER TEMP: Ambient 16.5°C no heating.
SPUNDING PRESSURE: None
EFFICIENCY: 80%
OG: (1.065) 1.077
FG: (1.015) 1.024
ABV: (6.63%) 7%
ATTENUATION: 67%
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Hit all the water volume numbers, but efficiency was crazy high at 80% meaning an OG of 1.077. First time using the Brew Bucket mini. Airlock activity the following morning.
TASTING NOTES: Too much dark malt and I definitely won’t be using Safale S-04 again.