Floor malted Maris Otter with Nelson Sauvin hops. Using acidulated malt and salts again. 3 hour boil.
TARGET PACKAGED VOLUME: 9 litres
PACKAGED VOLUME:
MASH:
Strike Volume – 20 litres Ashbeck Water
Gypsum – 2g
Calcium Chloride – 5g
Epsom Salt – 1g
Baking Soda – 2g
Warminster Floor Malted Maris Otter (EBC 6) – 6745g
Crisp Cara Gold (EBC 12) – 220g
Weyerman Acidulated Malt – 255g
Dough in @ 69°C
Mash @ 63°C for 90 minutes, wrapped up.
SPARGE:
7 litres RO water at 78°C
BOIL:
Time – 180 minutes @ power level 10
0 litres RO water
Nelson Sauvin (11.8 AA / Pellet) – 50g / 10 minutes
FERMENTING:
Yeast – 5x WHC Old English
Temp – 18°C
DRY HOPPING:
None
IBU: 40
MASH EFFICIENCY: (66%) 67%
OG: 1.119
FG: 1.
ATTENUATION: 80%
ABV:
BREWING NOTES: Not sure what happened with the boil. I thought I was evaporating off at the right rate but ended up with 9.62 litres and had to top up with 2.5 litres of Ashbeck water. Adjusting the mash pH had no effect on the efficiency. Strong fermentation the following morning.
COST: Hops and yeast (Crossmyloof £19.84), Malt (Malt Miller £28.30), water (£7) + electricity.