No salts in the sparge water. 75 minute boil to ensure correct final volume. Secondary keg fermentation to condition.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3.2g
Epsom Salt – 2.4g
Calcium Chloride – 0.9g
Crisp Finest Maris Otter (EBC 6) – 95% / 2300g
Crisp Pale Wheat (EBC 3.5) – 5% / 120g
Weyermann Acidulated Malt – 50g (pH 5.55)
Dough in @ 68°C
Mash @ 68°C for 60 minutes
Mash out @ 80°C for 10 minutes
SPARGE:
Volume – 4 litres Ashbeck Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 75 minutes
Warrior (13.8 AA / Pellet) – 8 IBU / 2.3g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Citra (13.9 AA / Leaf) – 16 IBU / 10.1g / 15 minutes
Citra (13.9 AA / Leaf) – 26 IBU / 40.7g / 5 minutes
FERMENTING:
Yeast – 6.8g Mangrove Jacks M44
Temp – Fermentation fridge @ 20°C
DRY HOPPING:
Temp – 15°C
Citra LUPOMAX – 25g at day 9 for 48 hours
IBU: (50)
SRM: 3.8
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.6 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (83%) 83%
OG: (1.060) 1.060
FG: (1.013) 1.010
ATTENUATION: (78%) 84%
ABV: (6.24%) 6.57%
BREWING NOTES: Smooth brew day. Water volumes 100% accurate. Fermentation complete on day 9. Dropped to 15°C and dry hopped for 48 hours. Keg primed with 35g of dextrose. Dry hop screen worked perfectly with minimal losses. Priming sugar generated 17 psi in the keg at 21°C, or around 1.8 volumes of Co2.
TASTING NOTES: At 6 be weeks from brewday this was a stunning beer. Lots of Kernel pale similarities.