Description
🍺 Recipe Details 🍺
OG: 1.043 | IBU: 36 | ABV: 4.4%
MASH: 60min, 65°C BOIL: 60min
GRIST
– 3.8kg Maris Otter Malt (6 EBC)
– 380g Roasted Barley (1350 EBC)
– 380g BLM Flaked Barley (3.5 EBC)
– 100g Rice Hulls (optional)
BOIL ADDITIONS
50g East Kent Golding’s (5.4% AA) (60min)
20g Challenger (7% AA) (5min)
FERMENT @ 18°C
DRY
> Safale S-04 English Ale
LalBrew Windsor English Ale
Mangrove Jack’s M36 Liberty Bell Ale
LIQUID
Bluestone Dublin
* 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+): 6
Sodium (Na+): 25
Chloride (Cl-:): 56
Sulphate (SO42-): 68
Bicarbonate (HCO3–): 60
Adjust your water profile with our range of brewing salts.
Typical water additions (RO water): Calcium Sulphate 2.4g, Magnesium Sulphate 2g, Calcium Chloride 3.4g, Bicarb Soda 2.4g
For Brisbane tap water use Calcium Sulphate 2.4g along with 1/4 teaspoon Potassium Bicarbonate split across mash and sparge water.
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