Same as Gyle 237 and 239 but with the CaraGold upped to 15% and brewed on the new 10 litre Braumeister.
MASH:
Strike Volume – 11 litres Ashbeck Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter (EBC 3) – 85% / 2100g
Crisp CaraGold – (EBC 12) – 15% / 370g
Weyermann Acidulated Malt – 40g (pH 5.55)
Dough in @ 67°C
Mash @ 67°C for 45 minutes
Mash out @ 80°C for 10 minutes
SPARGE:
Volume – 2 litres Ashbeck Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 45 minutes
Galaxy (15.3 AA / Pellet) – 4g / 15 minutes
Mosaic (11 AA / Pellet) – 5g / 15 minutes
Nelson Sauvin (11.8 AA / Pellet) – 5g / 15 minutes
1/2 Protafloc Tablet / 15 minutes
Galaxy (15.3 AA / Pellet) – 5g / 10 minutes
Mosaic (11 AA / Pellet) – 5g / 10 minutes
Nelson Sauvin (11.8 AA / Pellet) – 5g / 10 minutes
Galaxy (15.3 AA / Pellet) – 7g / 5 minutes
Mosaic (11 AA / Pellet) – 7g / 5 minutes
Nelson Sauvin (11.8 AA / Pellet) – 7g / 5 minutes
FERMENTING:
Co2 Extract – None
Yeast – 5.7g Mangrove Jacks M44
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
Temp – 15°C
Galaxy (15.3 AA / Pellet) – 15g / 48 hours
Mosaic (11 AA / Pellet) – 25g / 48 hours
Nelson Sauvin (11.8 AA / Pellet) – 25g / 48 hours
Cold crash – 1°C / 48 hours
IBU: (51.46)
SRM: 4.69
TARGET PACKAGED VOLUME: 9 litres
TARGET KETTLE / POST BOIL VOLUME: 10.3 litres
TARGET FERMENTER VOLUME: 10 litres
EFFICIENCY: (80%)
OG: (1.060)
FG: (1.011)
ATTENUATION: (82%)
ABV: (5.7%)
BREWING NOTES: Braumeister over shot the mash temp by about 3°C – maybe alter the strike temp next time?
TASTING NOTES: