Description
🍺 Recipe Details 🍺
OG: 1.040 | IBU: 22 | ABV: 4.6%
MASH: 45min @ 68°C BOIL: 60min
GRIST
– 2.7kg Pale Malt (5 EBC)
– 180g Voyager Chocolate (1150 EBC)
– 70g Brown Malt (500 EBC)
– 740g Raw Sugar (sold separately)
BOIL ADDITIONS
20g Pride of Ringwood (9% AA) (60min)
FERMENT @ 19°C
DRY
> Safale S-04
Mangrove Jack’s M36 Liberty Bell Ale
LIQUID
Bluestone Dublin
** 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: BROWN BALANCED
Calcium (Ca2+): 50
Magnesium (Mg2+): 12
Sodium (Na+): 28
Chloride (Cl-:): 60
Sulphate (SO42-): 70
Bicarbonate (HCO3–): 60
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 2.3g, Magnesium Sulphate 2.2g, Calcium Chloride 3.3g, Bicarb Soda 1g.
If using Brisbane tap water only add the calcium sulphate addition as well as 1/4tsp potassium metabisulphite split across your mash and sparge water.
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