Second brew using the new Speidel Braumeister trying to get better efficiency than last time by using less malt and sparging slower.
MASH ADDITIONS:
Crisp Finest Maris Otter (EBC 6) – 2000g
Crisp Light Munich (EBC 24) – 100g
BOIL ADDITIONS:
Citra (12.6 AA / Leaf) – 5g / 60 minutes
Citra (12.6 AA / Leaf) – 5g / 20 minutes
Cascade (6.2 AA / Leaf) – 10g / 20 minutes
1/2 Protafloc Tablet / 20 minutes
Citra (12.6 AA / Leaf) – 15g / 5 minutes
Cascade (6.2 AA / Leaf) – 30g / 5 minutes
Citra (12.9 AA / Pellet) – 30g / Dry hop in keg
Cascade (7.4 AA / Pellet) – 40g / Dry hop in keg
MASH SCHEDULE:
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 80°C for 10 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: (60) 58.1
SRM: 4.23
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE VOLUME: 10.6 litres
TARGET FERMENTER VOLUME: 10 litres
STRIKE VOLUME: 12.2 litres
SPARGE VOLUME: 3.22 litres @78°C
CHILLING VOLUME: None
BOIL: 70 minutes
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 5g CML Five
FERMENTER TEMP: Fermentation fridge @ 19.8-20°C
SPUNDING PRESSURE: None
EFFICIENCY: (80%) 87%
OG: (1.049) 1.052
FG: (1.011)
ATTENUATION: (78%)
ABV: (5%)
PRIMING SUGAR: None
BREWING NOTES: Setting the dough in and mash temp to 67°C resulted in the perfect mashing in temperature. 2.1kg of grain was so much easier to dough in. Water volume was 350ml short but the efficiency has gone up to something like 87%
TASTING NOTES: