Simple pale ale recipe. 30 minute mash, 30 minute boil.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2000g
Crisp Extra Light Crystal (EBC 100) – 35g
Weyermann Acidulated Malt (EBC 6) – 92g
BOIL ADDITIONS:
1/2 Protafloc Tablet / 15 minutes
Citra (12.9 AA / Pellet) – 5g / 15 minutes
Amarillo (6.1 AA / Pellet) – 5g / 15 minutes
Nelson Sauvin (14.3 AA / Pellet) – 5g / 15 minutes
Citra (12.9 AA / Pellet) – 15g / 5 minutes
Amarillo (6.1 AA / Pellet) – 15g / 5 minutes
Nelson Sauvin (14.3 AA / Pellet) – 15g / 5 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 47.35
SRM: 4.61
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.4 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 11.7 litres / 125mm @ 71.2°C
SPARGE VOLUME: 2 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 68°C / 30 minutes, wrapped up
BOIL: 30 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 5g CML Five
FERMENTER TEMP: Ambient 19°C
SPUNDING PRESSURE: None
EFFICIENCY: 82%
OG: (1.051) 1.051
FG: (1.011) 1.013
ATTENUATION: (78%) 74%
ABV: (5.26%) 5%
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: 30 minutes mash didn’t affect the efficiency. Perfect brew day – water volume, efficiency and OG all correct.
TASTING NOTES: