Amt Name Type # %/IBU
5.52 kg Pale Malt (Weyermann) (6.5 EBC) Grain 1 92.0 %
0.24 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2 4.0 %
0.24 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 4.0 %
Amt Name Type # %/IBU
12.00 g Centennial 2013 [10.20 %] - Boil 30.0 mi Hop 4 11.0 IBUs
12.00 g Columbus (Tomahawk) - 2013 [16.40 %] - B Hop 5 17.7 IBUs
12.00 g Simcoe [12.00 %] - Boil 30.0 min Hop 6 13.0 IBUs
12.00 g Centennial 2013 [10.20 %] - Boil 15.0 mi Hop 8 7.1 IBUs
12.00 g Columbus (Tomahawk) - 2013 [16.40 %] - B Hop 9 11.4 IBUs
12.00 g Simcoe [12.00 %] - Boil 15.0 min Hop 10 8.4 IBUs
12.00 g Centennial 2013 [10.20 %] - Boil 0.0 min Hop 12 0.0 IBUs
12.00 g Columbus (Tomahawk) - 2013 [16.40 %] - B Hop 13 0.0 IBUs
12.00 g Simcoe [12.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
13.00 g Centennial 2013 [10.20 %] - Dry Hop 16 0.0 IBUs
13.00 g Columbus (Tomahawk) - 2013 [16.40 %] - Dry Hop 17 0.0 IBUs
13.00 g Simcoe [12.00 %] - Dry Hop 18 0.0 IBUs
13.00 g Amarillo [8.40 %] - Dry Hop 19 0.0 IBUs
Amt Name Type # %/IBU
0.55 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.55 tsp Yeast Nutrient (Boil 5.0 mins) Other 11 -
Name Description Step Temperat Step Time
Saccharification Add 24.00 l of water at 71.3 C 67.0 C 60 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
WLP007 Dry English
Yeast cake from mild
Pitched onto yeast cake from mild that had just been racked to cask at 17 degrees, set heater to 18 to 19 degrees.
Dry hopped after 4 days.
Water profile:
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=GR85GXH