Vaccinated Ale 23L

Est OG 1.054

Est FG 1.012

Est ABV 5.7%

Bitterness 37 IBU

MALT

4kg Maris Otter

450g Munich

450 Med Crystal

350 Special X

40g Pale Chocolate

HOPS

30g Citra (20 min)

30g Amarillo (10min)

35g Simcoe (Flameout at 80 degrees for 10min)

25g Riwaka (Dry Hop for 3 days)

YEAST

Lallemand Verdant Ale Yeast – ferment 18-20 degrees C

INSTRUCTIONS

Mash at 68 degrees C for 60 minutes.

Sparge at 75 degrees C

Boil for 60 minues with hop additions starting with 20 minutes to go til flameout.