Brewing something different.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 1800g
Crisp Cara Malt (EBC 30) – 190g
Crisp Munich Malt (EBC 25) – 190g
Crisp Extra Dark Crystal Malt (EBC 400) – 70g
Crisp Brown Malt (EBC 150) – 70g
Weyermann Acidulated Malt (EBC 6) – 60g
BOIL ADDITIONS:
Fuggles (3.14 AA / Leaf) – 5g / 60 minutes
Goldings (6.2 AA / Leaf) – 10g / 60 minutes
Goldings (6.2 AA / Leaf) – 10g / 30 minutes
1/2 Protafloc Tablet / 15 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: 25
SRM: 10.6
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.3 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 13.6 litres / 146mm @ 68.8°C
SPARGE VOLUME: 2 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 66°C / 30 minutes, wrapped up
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 6.8g Mangrove Jack’s M15 Old Empire
FERMENTER TEMP: Fermentation fridge @ 19.8-20°C
SPUNDING PRESSURE: None
EFFICIENCY: 76%
OG: (1.057) 1.054
FG: (1.011) 1.018
ATTENUATION: (72.5%) 66%
ABV: (5.1%) 4.7%
PRIMING SUGAR: None
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Water volume 100% correct. Slightly lower efficiency due to the short mash with a higher percentage of crystal malts?
TASTING NOTES: