The best coast. 30 minute mash, 30 minute boil, 30 minute flameout.
MASH ADDITIONS:
Crisp Maris Otter (EBC 6 / 96%) – 3200g
Crisp Extra Light Crystal (EBC 100 / 4%) – 135g
BOIL ADDITIONS:
Columbus (15.8 AA / Leaf) – 8g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Simcoe (14 AA / Leaf) – 5g / 10 minutes
Cascade (5.6 AA / Leaf) – 25g / Flameout for 30 minutes (Utilization 9%)
Citra (14.2 AA / Leaf) – 19g / Flameout for 30 minutes (Utilization 9%)
Mosaic (13.4 AA / Leaf) – 15g / Flameout for 30 minutes (Utilization 9%)
Simcoe CRYO (22.9 AA / Pellet) – 25g / Dry Hop
Citra CRYO (23 AA / Pellet) – 13g / Dry Hop
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 74.59
SRM: 6.73
TARGET KETTLE VOLUME: 12.1 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 13.9 litres / 138mm @ 69.1°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 65°C / 30 minutes, wrapped up
BOIL: 30 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 5.5g CML Five
FERMENTER TEMP: Ambient 18°C
SPUNDING PRESSURE: None
EFFICIENCY: 70%
OG: (1.057) 1.062
FG: (1.011) 1.012
ATTENUATION: (78%) 80%
ABV: (6.49%) 6.5%
PRIMING SUGAR: 2.4 volumes / 53.6g
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: What an incredible west coast colour! Water volumes all over the place. 74g of leaf hops is a bit unmanageable in the sieve at the end. 50g dry hop is the max I think I can do due to fermenter space. 2 hr 45 min brewday. 30 minute mash and boil seemed to work well. Dry hopped 12/03/25 and placed in the fridge the following day. Hops in the fermenter smelt fantastic.
TASTING NOTES: