Braumeister, Ashbeck water, liquid yeast and a custom made dry hop screen.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3.2g
Epsom Salt – 2.4g
Calcium Chloride – 0.9g
Crisp Finest Maris Otter (EBC 6) – 92% / 2300g
Crisp Pale Wheat (EBC 3.5) – 5% / 125g
Crisp CaraGold – (EBC 12) – 3% / 75g
Weyermann Acidulated Malt – 48g (pH 5.55)
Dough in @ 69°C
Mash @ 69°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
Warrior (13.8 AA / Pellet) – 8 IBU / 2.3g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Centennial (11.7 AA / Leaf) – 9 IBU / 6.8g / 15 minutes
Cascade (8.6 AA / Leaf) – 9 IBU / 9.3g / 15 minutes
Centennial (11.7 AA / Leaf) – 12 IBU / 22.7g / 5 minutes
Cascade (8.6 AA / Leaf) – 12 IBU / 30.9g / 5 minutes
FERMENTING:
Yeast – 1x WLP001 California Ale Yeast (See brewing notes)
Temp – Fermentation fridge @ 20°C
DRY HOPPING:
Temp – Ambient
Centennial – 20g
Cascade – 30g
IBU: (50)
SRM: 4
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.7 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (80%) 83%
OG: (1.059) 1.060
FG: (1.014) 1.010
ATTENUATION: (76.5%) 83%
ABV: (6%) 6.56%
BREWING NOTES: Liquid yeast was a non starter after 48 hours so I used 6.8g of FIVE instead. Water volume was over which meant a messy blow over into the airlock.
TASTING NOTES: Good, clean beer. Hops taste a little “green”. Needs a more resinous body. Mash temp is possibly off. Clarity was good after a couple of weeks and the “greeness” did fade slightly.