First brew using the new Speidel Braumeister.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2500g
Crisp Dextrin Malt (EBC 2) – 100g
BOIL ADDITIONS:
Citra (12.6 AA / Leaf) – 5g / 60 minutes
Citra (12.6 AA / Leaf) – 10g / 15 minutes
1/2 Protafloc Tablet / 15 minutes
Citra (12.6 AA / Leaf) – 15g / 10 minutes
Citra (12.6 AA / Leaf) – 35g / 5 minutes
MASH SCHEDULE:
Dough in @ 62°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: (60) 64.5
SRM: 4.42
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.6 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 12 litres
SPARGE VOLUME: 2 litres
CHILLING VOLUME: None
BOIL: 60 minutes
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 5.4g CML Five
FERMENTER TEMP: Fermentation fridge @ 19.8-20°C
SPUNDING PRESSURE: None
EFFICIENCY: (80%) 69%
OG: (1.060) 1.052
FG: (1.014) 1.010
ATTENUATION: (78%) 80%
ABV: (5.3%) 5.5%
PRIMING SUGAR: None
BREWING NOTES: 2.6kg of grain is a thick mash in the Braumeister and probably at its limit. Water volume was 800ml over due to the Speidel’s 12 litre marking actually being 12.2 litres and a massive difference in the Speidel’s boil off rate. Low 69% efficiency is disappointing. The fresh Citra leaf hops smelled incredible. First time I’ve ever had actual “sticky” hops!
TASTING NOTES: