75 litres, are you related to George best by any chanceI went overboard with the hops today, I wanted a hoppy quaffing ale, a bit stronger than a session beer but not quite a special ale. I blame the outcome on myself, however migrating from Beersmith to Brewfather didn't help.
I tested the water again for alkalinity and calcium. The water comes from a surface spring, it's got a slight green tint to it, probably sheep poo and weasel pee :) We have something like a 4000 litre underground stone and concrete storage tank that came with the house, but it also came with a badly maintained bore hole as the spring is very seasonal. The bore hole water is high in manganese and iron that we filter out, but I prefer brewing with the spring. It has very low alkalinity and calcium it's almost a blank canvas.
Here's the recipe it ended up at 1.052 so over shot by probably about 1% ABV and IBU is also a little higher than intended.
Batch Volume: 74 L
Boil Time: 60 min
Original Gravity: 1.052
IBU (Tinseth): 71 (quite bitter!)
Colour: 10.2 EBC
Malts (16.8 kg)
15 kg (89.3%)— marris otter — 3.9 EBC
800 g (4.8%) — wheat malt — Grain — 3.9 EBC
500 g (3%) — cara munich 1— Grain — 90 EBC
500 g (3%) — carapils — Grain — 3.9 EBC
Hops (355 g)
55 g (29 IBU) — columbus (Whole) 16.1% — Boil — 60 min
70 g (18 IBU) — citra (Whole) 12.8% — Boil — 15 min
115 g (18 IBU) — citra (Whole) 12.8% — Boil — 5 min
115 g (6 IBU) — citra (Whole) 12.8% — Aroma — 30 min hopstand
Hopstand at 80 °C
10 g — protofloc — Boil — 10 min
Fermentis US-05 Safale American
Next beer will be a nice solid traditional bitter. Then something New Zealand style then I intend to stop brewing until Autumn as 4 x 75 litre brews should be enough to last through spring/summer and if we have a drought like last year, running the tap for 30 mins through the heat exchanger isn't going to be popular.