Boxing day re-brew.
MALT:
Crisp Best Pale Ale Malt (EBC 5.5) – 4750g
Crisp Light Munich Malt (EBC 25) – 1400g
Crisp Roasted Barley (EBC 1100-1300) – 285g
Crisp Chocolate Malt (EBC 820-1000) – 285g
Crisp Light Crystal (EBC 145-165) – 285g
Crisp Black Malt (EBC 1100-1300) – 190g
Dried Malt Extract (Light) – 125g @ 15 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
HOPS:
Columbus (15.8 AA / Leaf) – 10g / 60 minutes
Columbus (15.8 AA / Leaf) – 15g / 45 minutes
IBU: (64.71) 68.03
SRM: 50
TARGET KETTLE VOLUME: 11.8 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 23.8 litres / 245mm @ 71°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 65°C / 90 minutes, power level 2, large hob, lid on, stirring every 30 minutes.
BOIL: 180 minutes @ power level 9
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 2x Safale US-05
FERMENTER TEMP: Ambient 16°C, Pitched at 20°C then dropped heat mat to 18.5°C, adding 0.5°C each day after 48 hours until 19.5°C
SPUNDING PRESSURE: None
EFFICIENCY: (68%) 65%
OG: (1.135) 1.125
FG: (1.037) 1.035 @ day 9
ATTENUATION: (70%)
ABV: 13.7% (alternate formula)
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Didn’t change a lot as it generally went well last time other than the yeast attenuation. Lowered mash temp by 2°C for a more fermentable wort. Strike temp spot on. Mash temp held reasonably well – dropped slightly. Pre-boil level perfect. Final volume accurate. Forgot to add the DME and protafloc!!!!! Filled the BadMo barrel with Jim Beam on 10/01/25.
TASTING NOTES: