Description
🍺 Recipe Details 🍺
OG: 1.036 | IBU: 14 | ABV: 3.5%
MASH: 60min @ 67°C BOIL: 60min
GRIST
– 2.9kg Ale Malt (6 EBC)
– 270g Munich (17 EBC)
– 220g Biscuit (26 EBC)
– 220g Light Crystal Malt (100 EBC)
– 110g Dark Crystal (290 EBC)
– 75g Chocolate (600 EBC)
BOIL ADDITIONS
10g Magnum (11.5% AA) (60min)
FERMENT @ 18°C*
* Raise to 20ºC after 3 days
DRY
Mangrove Jack’s M36 Liberty Bell Ale
> Safale S-04
LIQUID
Bluestone Edinburgh
Bluestone London
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: AMBER DRY
Calcium (Ca2+): 56
Magnesium (Mg2+): 7
Sodium (Na+): 10
Chloride (Cl-:): 65
Sulphate (SO42-): 95
Bicarbonate (HCO3–): –
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 3.1g, Magnesium Sulphate 3.2g, Calcium Chloride 3.9g
For Brisbane tap water add Calcium Sulphate 2g along with 1/4 teaspoon Potassium Metabisulphite split across mash and sparge water.
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