Simple pale ale with a brand new hop variety. Using Co2 extract to target the IBU means a shorter boil time of 45 minutes and less sparge water. 45 minute mash to test efficiency.
MASH:
Strike Volume – 12 litres Ashbeck Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g
Crisp CaraGold – (EBC 12) – 10% / 210g
Weyermann Acidulated Malt – 38g (pH 5.55)
Dough in @ 68°C (Braumeister +2°C compensation)
Mash @ 68°C for 45 minutes (Braumeister +2°C compensation)
Mash out @ 80°C for 10 minutes (Braumeister +2°C compensation)
SPARGE:
Volume – 2 litres Ashbeck Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 45 minutes
Dolcita (8.7 AA / Pellet) – 11 IBU / 10g / 15 minutes
1/2 Protafloc Tablet / 15 minutes
Dolcita (8.7 AA / Pellet) – 12 IBU / 15g / 10 minutes
Dolcita (8.7 AA / Pellet) – 9 IBU / 20g / 5 minutes
FERMENTING:
Co2 Extract – 0.8ml for 18 IBUs
Yeast – 5.6g Mangrove Jacks M44
Temp – Fermentation fridge @ 20°C
DRY HOPPING:
Temp – 15°C
Dolcita (8.7 AA / Pellet) – 55g / 48 hours
IBU: (50)
SRM: 4
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.3 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (80%)
OG: (1.053) 1.051
FG: (1.009) 1.009
ATTENUATION: (84%)
ABV: (5.82%) 5.61%
BREWING NOTES: Near perfect brew day! Water volume slightly under. Efficiency came out at around 80% instead of 83%, maybe due to the shorter 45 minute mash. Protofloc seems better in the last 5 minutes of the boil. Cleanest and best looking wort ever! 3 hour brew day start to finish. Hops in bags worked really well – super easy draining and clean-up. New chiller pipework set-up was great too. Don’t think I’d change a thing next time. Kegged with 50g of dextrose.
TASTING NOTES: