HebridesRob
Landlord.
Since my equipment will be arriving soon I've been devising a reasonably simple recipe. The aim is to give myself a bit of leeway because I don't really know what efficiency I'll get, how much will remain in the mash tun/ boiler etc. I think the following should be drinkable if the original gravity at fermentation starts somewhere between 1.032 and 1.045. Please let me know what you think...
First Try Bitter
Batch size: 22 Litres
Grain bill:
Maris Otter pale malt: 3.5 Kg
Torrified wheat: 500g
Colour 100 crystal malt (warminster) 250g
Hops (just added at start of boil - keep it simple!):
East Kent Goldings 30g
Cascade 15g
Salts (mash)
6g Gypsum
2g Common salt
Salts (Boil)
1.5 Epsom
3g Gypsum
Yeast: Safale S04
Mash:
67c for 1 hour.
10 litres water (roughly 2.3 Litres/Kg)
Fly sparge to make 25litres to boil (ish)
Boil:
1 hour with Iris moss. Estimated boil loss = 3 litres.
First Try Bitter
Batch size: 22 Litres
Grain bill:
Maris Otter pale malt: 3.5 Kg
Torrified wheat: 500g
Colour 100 crystal malt (warminster) 250g
Hops (just added at start of boil - keep it simple!):
East Kent Goldings 30g
Cascade 15g
Salts (mash)
6g Gypsum
2g Common salt
Salts (Boil)
1.5 Epsom
3g Gypsum
Yeast: Safale S04
Mash:
67c for 1 hour.
10 litres water (roughly 2.3 Litres/Kg)
Fly sparge to make 25litres to boil (ish)
Boil:
1 hour with Iris moss. Estimated boil loss = 3 litres.