Ross
CraftBrewer
- Joined
- 14/1/05
- Messages
- 9,262
- Reaction score
- 373
Brewer's Notes
30gm 0 min = added 10 mins after flame out & steeped for 20 mins before chilling. Yeast = Dried US-56.
Mashed cool at 64c final gravity 1010 = 5.2% Alc.
This is the basis for all my Summer ales - A great way to really test a single hop variety.
Mashed cool at 64c final gravity 1010 = 5.2% Alc.
This is the basis for all my Summer ales - A great way to really test a single hop variety.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
4.5 kg | Bairds Maris Otter Pale Ale Malt | |
0.4 kg | TF Torrefied Wheat |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
30 g | Nelson Sauvin (Pellet, 12.7AA%, 0mins) | |||
20 g | Nelson Sauvin (Pellet, 12.7AA%, 5mins) | |||
15 g | Nelson Sauvin (Pellet, 12.7AA%, 80mins) | |||
15 g | Nelson Sauvin (Pellet, 12.7AA%, 20mins) |
Yeast
12 g | DCL Yeast US-05 - American Ale |
23L Batch Size
Brew Details
- Original Gravity 1.05 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 40.8 IBU
- Efficiency 75%
- Alcohol 4.81%
- Colour 8 EBC
- Batch Size 23L
Fermentation
- Primary 7 days
- Secondary 7 days