Description
🍺 Recipe Details 🍺
OG: 1.043 | IBU: 21 | ABV: 4.4%
MASH: 60min, 65°C BOIL: 60min
GRIST
– 4.2kg Barrett Burston Ale (6 EBC)
– 190g Weyermann CaraMunich I (100 EBC)
– 160g Voyager Voodoo (70 EBC)
– 260g Rolled Barley (3.5 EBC)
– 100g Roasted Barley (1300 EBC)
BOIL ADDITIONS
25g Challenger (6.5% AA) (60min)
20g East Kent Goldings (5% AA) (5min)
FERMENT @ 18°C
DRY
> Safale S-04 English Ale
LalBrew Windsor Ale
Mangrove Jack’s M36 Liberty Bell Ale
LIQUID
Bluestone Dublin
TARGET FG: 1.009
FERMENT: 7 days**
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process.
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: AMBER(Balanced)
Calcium (Ca2+): 50
Magnesium (Mg2+): 10
Sodium (Na+): 2
Chloride (Cl-:): 60
Sulphate (SO42-): 75
Bicarbonate (HCO3–): 2
Adjust your water profile with our range of brewing salts.
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