Description
🍺 Recipe Details 🍺
OG: 1.046 | IBU: 40 | ABV: 5%
MASH: 60min, 65°C BOIL: 60min
GRIST
– 3.8kg Voyager Schooner (5 EBC)
– 500g Voyager Vienna (11 EBC)
– 300g Voyager Munich (17 EBC)
– 250g Simpsons Light Crystal (100 EBC)
– 250g Voyager Dexter (Dextrin Malt) (8 EBC)
– 100g Gladfield Sour Grapes (4 EBC)
BOIL ADDITIONS
15g Columbus (15% AA) (60min)
WHIRLPOOL (15min @ 85ºC)
15g Columbus
50g Simcoe
DRY HOP (Day 4)
150g Citra
FERMENT @ 18°C
DRY
> Safale US-05
LalBrew Nottingham Ale
LalBrew BRY-97
LIQUID
Bluestone San Diego
* 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
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: LIGHT and HOPPY
Calcium (Ca2+): 75
Magnesium (Mg2+): 10
Sodium (Na+): 2
Chloride (Cl-:): 75
Sulphate (SO42-): 150
Bicarbonate (HCO3–): 2
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 5g, Magnesium Sulphate 1.7g, Calcium Chloride 4.9g.
For Brisbane tap water only add the Calcium Sulphate addition along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water.
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