4.5 kg Ale malt
\n250 g JW Med Crystal
\n750 g JW Amber
\n90 g JW choc
\n90 g JW roast barley
\n16 IBU Northern Brewer 9.6% AA = 11 g @ 60 mins
\n1tsp Gypsum to Greymouthise mash
\n2308 Munich Lager yeast
\nAim for 23 L<\/p>\n
Prepared yeast starter from half of the yeast from the fridge with 50 g LDME in 500 mL water. Added gypsum to heated water for mash in. Single infusion mash @ 67 C strike water temp 74 C mash out @ 76 C. 60 min mash. Continuous sparge, ~ 28 L pre-boil volume. 1 hour boil, no chill in pots outside overnight. Volume in the fermenter 23.5 L, OG 1.058. Pitched yeast starter, bringing total volume to 24 L.<\/p>\n
2015-08-30: Racked, bulk primed with 80g sucrose, bottled. Very compact yeast cake.<\/p>\n","protected":false},"excerpt":{"rendered":"
4.5 kg Ale malt 250 g JW Med Crystal 750 g JW Amber 90 g JW choc 90 g JW roast barley 16 IBU Northern Brewer 9.6% AA = 11 g @ 60 mins 1tsp Gypsum to Greymouthise mash 2308 … Continue reading