Description
🍺 Recipe Details 🍺
OG: 1.066 | IBU: 70 | ABV: 7%
MASH: 60min, 64°C BOIL: 60min
GRIST
– 6.30kg Gladfield American Ale (5 EBC)
– 410g Simpsons Medium Crystal (180 EBC)
– 410g Voyager Dexter (Dextrin Malt) (8 EBC)
– 250g Gladfield Eclipse Wheat (1350 EBC)
– 250g Voyager Chocolate (1100 EBC)
BOIL ADDITIONS
40g Columbus (15% AA) (60min)
WHIRLPOOL (15min at 80°C)
10g Columbus
60g Simcoe
50g Citra
DRY HOP (4 days)
40g Simcoe
150g Citra
FERMENT @ 18°C
DRY (2 packets recommended)
> Safale US-05
LalBrew Nottingham Ale
LalBrew BRY-97
LIQUID
Bluestone San Diego
Bluestone Michigan
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: BLACK / BALANCED
Calcium (Ca2+): 50
Magnesium (Mg2+): 8
Sodium (Na+): 0
Chloride (Cl-:): 55
Sulphate (SO42-): 80
Bicarbonate (HCO3–): 0
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 3.1g, Magnesium Sulphate 3g, Calcium Chloride 4g.
For Brisbane tap water add Calcium Sulphate 3.1g along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water.
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