Building on the success of the last brew. The Braumeister’s been modified with a 1.6kw Brewtools heating element to make emptying the leaf hops and general cleaning easier plus there’s the new BAC Brewing yield increase disk to improve efficiency and a new chilling coil to use in the kettle rather than the fermenter.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3.3g
Epsom Salt – 2.4g
Calcium Chloride – 0.9g
Crisp Finest Maris Otter (EBC 6) – 95% / 2330g
Crisp CaraMalt (EBC 30) – 5% / 125g
Weyermann Acidulated Malt – (EBC 6) – 48g
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 80°C for 10 minutes
SPARGE:
Volume – 4 litres Ashbeck Water @ 78°C
Gypsum – 1g
Epsom Salt – 0.8g
Calcium Chloride – 0.3g
BOIL:
Time – 70 minutes
Magnum (17.3 AA / Pellet) – 3.5g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Mosaic (13.4 AA / Leaf) – 15g / 5 minutes
Nelson Sauvin (12.1 AA / Leaf) – 20g / 5 minutes
Centennial (11.7 AA / Leaf) – 25g / 5 minutes
FERMENTING:
Yeast – 6.8g CML Five
Temp – Fermentation fridge @ 18.8-19°C
DRY HOPPING:
None
IBU: (50) 49.63
SRM: 4.46
MASH pH: 5.53
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.8 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (82%) 80%
OG: (1.060) 1.058
FG: (1.014) 1.010
ATTENUATION: (83%)
ABV: (6.05%) 6.3%
BREWING NOTES: Water volume accurate. Efficiency OK at 80%.
TASTING NOTES: