This aims to be a 4.2% refreshing hoppy summer pale ale.
Recipe as follows 50L batch at 88% ish mash efficiency, OG 1.041, FG 1.007, 6EBC, 35IBU (estimated).
|8.00 kg||Low Colour MO (4.0 EBC)||Grain||1||94.1 %|
|0.50 kg||Cara-Pils/Dextrine (3.9 EBC)||Grain||2||5.9 %|
|30.00 g||Simcoe [13.00 %] – Boil 75.0 min||Hop||3||23.3 IBUs|
|170.00 g||Citra – hopback addition [12.00 %]||Hop||4||0.0 IBUs|
|70.00 g||Amarillo Gold – Hopback addition [8.50 %]||Hop||5||0.0 IBUs|
|70.00 g||Citra [12.00 %] – Aroma Steep 30.0 min||Hop||6||0.0 IBUs|
|30.00 g||Amarillo Gold [8.50 %] – Aroma Steep 30.0 min||Hop||7||0.0 IBUs|
Aim for a Burtonised water profile.
Mash at 65C, mashout and sparge at 74C, 75min boil, adding Whirlfloc and yeast nutrient at 15min to go, followed by a 30 min steep in the boiler, befor being thansfered to the Hopback, then through the plate chiller to the fermenter. No whirlpool as this is a whole flower only brew.
Pitch US-05 or WLP001 (aim to pitch 1 million cells per deg Plato per ml of wort) at 17C let rise to 18C hold for 48 hours then let rise to 20C hold for 5 days or till fermentation complete, crash to 2C for 3 days and keg/bottle.
I use a 40L Mashtun with a false bottom as a the Hop back and use gravity to transfer in, works really well and the smell is amazing!