Rob the Younger: Difference between revisions
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James Wilson (talk | contribs) (Created page with "'''<big>By Rob Read</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style - 18B American Pale Ale''' TBA == Awards == ''' Welsh National Homebrew Competition 2023 (Mad Dob Brewing Co, 23/09/2023)''' 1st - Best of Show 1st - American Pale Ale == Measures == * IBU 41 * ABV 4.7% * OG 1.047 * FG 1.011 * EBC 10.4 * 25 litres into fermenter * 23 litres packaged == Ingredients == === Water === Ca2+ 105; Mg2+ 18; Na+ 16; Cl- 51; SO42- 275; HCO3- 16 === Malt ==...") |
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Revision as of 15:00, 9 October 2023
By Rob Read
Recipe is part of Recipe Index
BJCP 2021 Style - 18B American Pale Ale
TBA
Awards
Welsh National Homebrew Competition 2023 (Mad Dob Brewing Co, 23/09/2023)
1st - Best of Show
1st - American Pale Ale
Measures
- IBU 41
- ABV 4.7%
- OG 1.047
- FG 1.011
- EBC 10.4
- 25 litres into fermenter
- 23 litres packaged
Ingredients
Water
Ca2+ 105; Mg2+ 18; Na+ 16; Cl- 51; SO42- 275; HCO3- 16
Malt
- 4.5kg (80.9%) — Simpsons Pale Ale Finest Maris Otter — 5 EBC
- 960g (17.3%) — Crisp Vienna Malt — 7.8 EBC
- 100 g (1.8%) — Weyermann Caramunich I - 90 EBC
Hops
- 34 g (13 IBU) — Centennial 8.2% — Boil — 10 min
- 34 g (18 IBU) — Mosaic 11% — Boil — 10 min
- 34 g (4 IBU) — Centennial 8.5% — Aroma — 20 min hopstand @ 80 °C
- 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand @ 80 °C
- 50 g — Centennial — Dry Hop — 3 days
- 50 g — Mosaic — Dry Hop — 3 days
Yeast
- 2 pkg — Mangrove Jack's M66
Process
Mash
- Mash 1 — 66 °C — 60 min
- Mash Out — 75 °C — 10 min
Boil
- 60 minute boil
- Adding yeast nutrient with 15 minutes left of boil.
Ferment
- Ferment at 19C for 5 days
- Ramp to 22C for 3 days