http://www.homebrewandbeer.com/forum/viewtopic.php?p=66869#66869Â
(All calcs from Promash)
Batch Size: 22L
Original Gravity: 1.046
Final Gravity:1.012
Bitterness – 38.2 IBU
Colour – 17.4 EBC
Grist:
2kg Bairds Marris Otter
1kg IMC Pale ale
1kg Bairds Munich I
300g Wheat malt
200g Crystal 140L
Mash for 1 hr at 66C – use 2.3L per kilo of grain in mashtun.
Boil for 1hr with…
Hops:
16g Chinook Pellets 12.4% A/A 60 mins
24g Amarillo Pellets 8.9% A/A 15 mins
16g Cascade Pellets 6.3% A/A at flameout/end of boil
Yeast:
Wyeast 1056 American Chico (Sierra Nevada) strain at 18C – Secondary conditioning for 2 weeks is optional but recommended, then, racked & conditioned in keg at room temps for at least 3 weeks.
Cheers,
TL
