| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
4.50 kg
|
Pale Malt, Maris Otter – Thomas Fawcett (5.0 EBC) | Grain | 1 | 65.2% |
|
0.50 kg
|
Abbey Malt - Weyermann (45.0 EBC) | Grain | 2 | 7.2% |
|
0.50 kg
|
Caraaroma – Weyermann (400.0 EBC) | Grain | 3 | 7.2% |
|
0.40 kg
|
Oats, Flaked (2.0 EBC) | Grain | 4 | 5.8% |
|
0.40 kg
|
Torrified Wheat – Crisp (3.3 EBC) | Grain | 5 | 5.8% |
|
0.40 kg
|
Rice Hulls (0.0 EBC) | Grain | 6 | 5.8% |
|
0.20 kg
|
Carafa III – Weyerman (1400.0 EBC) | Grain | 7 | 2.9% |
50.0 g
|
Goldings, East Kent (5.10%) - Boil 60.0 min | Hop | 8 | 24.6 IBU |
6.0 g
|
Irish Moss - Boil 15.0 min | Fining | 9 | --- |
|
20.0 g
|
Hallertauer Mittelfrüh (3.50%) - Boil 10.0 min | Hop | 10 | 2.5 IBU |
|
20.0 g
|
Hallertauer Mittelfrüh (3.50%) - Boil 5.0 min | Hop | 11 | 1.3 IBU |
|
40.0 g
|
Hallertauer Mittelfrüh (3.50%) - Late Hop 0.0 min | Hop | 12 | 0.0 IBU |
Yeast
|
Nottingham Saccharomyces cerevisiae - Lallemand | Yeast | 13 | - |
| Name | Description | Step temperature | Step time |
|---|---|---|---|
Mash in
(Temperature)
|
Add 19.5 l of water. Heat to 52.0 c over 30 min | 50.0 c | 15 min |
|
Mash step
(Temperature)
|
Heat to 67.0 c over 15 min | 67.0 c | 60 min |
|
Mash out
(Temperature)
|
Heat to 75.0 c over 10 min | 75.0 c | 10 min |
Filtering |
|||
Fly sparge |
Fly sparge with 15.0 l of water at 78.0 c | ||
Est. original gravity: 1.056
1.048
1.065
Est. final gravity: 1.013
1.012
1.016
IBU: 28.4
25.0
50.0
Color: 64.1 EBC
43.3
69.0
ABV: 5.6%
4.80
6.50
