HBF Comp November 3rd Place

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Hoddy

General lurker.......
Supporting Member
Joined
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Location
Farnham, Surrey
Simary Roscoe

24L Batch

4.2Kg Maris Otter
0.45kg Vienna
0.30kg Flaked oats

Water Profile : Light & Hoppy
5g Calc Carb
3g Gypsum
5g Citric Acid

Target Ph 5.4

Mash Profile - Braumeister
Mash in - 40oC
Protein rest 50oC - 25 mins
Beta Amalyse rest 66oC - 70 mins
Mash out 76oC - 15 Mins

Sparge 76oC - 6 Litres

Boil 70 mins

Pacific Jade - 10g @ 60 mins
Rosemary (fresh) 10g @ 10 mins
Simcoe - 16g @ 10 mins
Simcoe 50g - Steep 30 mins

Mangrove Jacks M44 Yeast fermented at 19oC for 2 weeks

dry hop 70g Simcoe 7 days
dry hop 15g rosemary (fresh) 7 days

OG 1.046
IBU 34
EBC 8.3
ABV 4.7%
 

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