Using the my grain bill and the hop schedule from Brewtus Brewery’s Pliny the Elder version.
MASH ADDITIONS:
Crisp Extra Pale Maris Otter (EBC 3 / 95%) – 3450g
Simpson’s Crystal T50 (EBC 140 / 2.5%) – 90g
Crisp Dextrin (EBC 2 / 2.5%) – 90g
BOIL ADDITIONS:
Columbus (15.8 AA / Leaf) – 5g / 60 minutes
Amarillo (7.9 AA / Leaf) – 15g / 45 minutes
Simcoe (14 AA / Leaf) – 15g / 30 minutes
1/2 Protafloc Tablet / 15 minutes
Dextrose – 150g / 15 minutes
Cascade (5.6 AA / Leaf) – 11g / Hop stand for 15 minutes @ 74°C
Centennial (8.1 AA / Leaf) – 11g / Hop stand for 15 minutes @ 74°C
Amarillo (7.9 AA / Leaf) – 11g / Hop stand for 15 minutes @ 74°C
Simcoe (14 AA / Leaf) – 11g / Hop stand for 15 minutes @ 74°C
Simcoe (13.6 AA / Pellet) – 29g / Dry hop for 3 days
Cascade (7.4 AA / Pellet) – 24g / Dry hop for 3 days
Columbus (13.7 AA / Pellet) – 13g / Dry hop for 3 days
Amarillo (6.1 AA / Pellet) – 6g / Dry hop for 3 days
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: (65.23)
SRM: 6.26
TARGET KETTLE VOLUME: 12.1 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 16.4 litres / 169mm @ 71.2°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 67°C / 60 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 WLP001 dry yeast
FERMENTER TEMP: Ambient 16°C.
SPUNDING PRESSURE: None
EFFICIENCY: 64%
OG: (1.070) 1.064
FG: (1.013) 1.010
ATTENUATION: (84%)
ABV: (7.5%) 7.1%
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Absorbtion rate for the hops was way off.
TASTING NOTES: