24L batch - American pale ale
Maris otter 4.8kg
Carapils 120g
Caramber 100g
OG 1.047
IBU 36
SRM 9.6
Mash profile
Mashin 40oC
Protein rest 50oC - 20 mins
Sac rest 64oC - 75 mins
Mash out 76oC - 15 mins
Sparge 6 litres - 78oC
Boil 70 mins
60 mins - 8g Citra
30 mins - 10g cascade
10 mins - 25g galaxy
10 mins - 25g motueka
10 mins - 10g cascade
Flame out Steep - 40 mins (<65oC)
50g - galaxy
25g - motueka
25g - cascade
Pitched 1/2 pint of yeast bay Vermont ale yeast slurry (harvested 5 days previous) you could just use a standard Yeats bay vile.
Ferment @ 18oC for 4 days, ramping up to 20oC to,finish fermentation.
Will dry hop with galaxy, motueka and cascade for 5 days after 2 weeks and fermentation is complete before I keg. You can even bag some more hops to go into the keg too for an extra hop hit [emoji1303]
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Maris otter 4.8kg
Carapils 120g
Caramber 100g
OG 1.047
IBU 36
SRM 9.6
Mash profile
Mashin 40oC
Protein rest 50oC - 20 mins
Sac rest 64oC - 75 mins
Mash out 76oC - 15 mins
Sparge 6 litres - 78oC
Boil 70 mins
60 mins - 8g Citra
30 mins - 10g cascade
10 mins - 25g galaxy
10 mins - 25g motueka
10 mins - 10g cascade
Flame out Steep - 40 mins (<65oC)
50g - galaxy
25g - motueka
25g - cascade
Pitched 1/2 pint of yeast bay Vermont ale yeast slurry (harvested 5 days previous) you could just use a standard Yeats bay vile.
Ferment @ 18oC for 4 days, ramping up to 20oC to,finish fermentation.
Will dry hop with galaxy, motueka and cascade for 5 days after 2 weeks and fermentation is complete before I keg. You can even bag some more hops to go into the keg too for an extra hop hit [emoji1303]
Sent from my iPad using Tapatalk
