22.7 Lt
Total Grist 7.76kg
Total Hop 0.528kg
2.1g DWB
8 SRM
OG 1.073 FG 1.010-12
6.71 Low Colour Pale Malt
0.3Kg Munich Malt
0.3 Kg Cara (Crystal 10) Malt
0.45 Kg Sugar
14 lt Tap water – 75c – Mash rest at 65-66c
Copper up with 6.5gal at aprox. 1.058 w/o sugar
90 min | 70g Columbus | 17.5AA | 144 IBU |
60min | 45g N.Brewer | 8.5 | 41 |
30min | 28g N.Brewer 28g Amarillo | 8.5 8.5 | 20 20 |
15min | Irish Moss | 00 | 00 |
05min | 75g Sorachi Ace 60g Columbus 28g Amarillo 450g. Sugar | 14.5 17.5 8.5 00 | 23 23 5 00 |
Total | 334g |
| 327 IBU |
Cooled to 19 – Shook and air stone pump.
Pitched aprox 250ml thick yeast slurry from BBF.
Aprox 1ml of Zink and 3t Youngs yeast nutrient.
Ferment at 19 for 72 hours then let it rise to 21 over ferment
1st Dry hops to be added to at 1.020 for 3days
28g. Sorachi Ace pellets
2nd Dry hops added for 5-7 days before cold crashing the beer and packaging
100g. Amarillo
36g. Columbus
50g. Sorachi Ace
