Trying this one again. Hopefully the huge dry hop charge won’t block my gear! First time using the yeast calculator and a new fridge for cold crashing.
MASH ADDITIONS:
Crisp Maris Otter (EBC 6 / 91.5%) – 5365g
Crisp Caramalt (EBC 30 / 4.6%) – 272g
Simpsons Crystal T50 (EBC 140 / 3.9%) – 226g
BOIL ADDITIONS:
Columbus (13.7 AA / Pellet) – 27g / 60 minutes
Columbus (13.7 AA / Pellet) – 14g / 30 minutes
Centennial (7.6 AA / Pellet) – 14g / 30 minutes
Simcoe (13.6 AA / Pellet) – 14g / 30 minutes
1/2 Protafloc Tablet / 15 minutes
Columbus (13.7 AA / Pellet) – 14g / 5 minutes
Centennial (7.6 AA / Pellet) – 14g / 5 minutes
Simcoe (13.6 AA / Pellet) – 14g / 5 minutes
Centennial (7.6 AA / Pellet) – 84g / Dry Hop
Columbus (13.7 AA / Pellet) – 70g / Dry Hop
Simcoe (13.6 AA / Pellet) – 70g / Dry Hop
Amarillo (6.1 AA / Pellet) – 56g / Dry Hop
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 124.12
SRM: 10
TARGET KETTLE VOLUME: 14.5 litres (20l kettle 208mm)
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 19.8 litres / 212mm @ 70.4°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 65°C / 60 minutes, wrapped up
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 13.5g CML Five
FERMENTER TEMP: Ambient 18°C
SPUNDING PRESSURE: None
EFFICIENCY: 72%
OG: (1.084) 1.092
FG: (1.019) 1.020
ATTENUATION: (75%) 77%
ABV: (9.21%) 9.45%
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Really thick mash! Estimated efficiency at 68% but after correct water calcs it was actually 72%. Great imperial colour. Cooling was a mess. Kegged on 22/03/25 with no issues thanks to the cold crash/float filter out of the wort combo.
TASTING NOTES: Good, but a little too malty and sweet.