8/4/20 Online orders are paused until Easter so we can catch up on the backlog. While the team are in lockdown its only me picking and packing so we need to clear the orders in the system before we accept new orders. Please be patient and we'll open up the website to online orders again over Easter Weekend. Take care. Bryan
We are open and shipping online orders only from 6th April 2020. Our Retail shop is closed while we are in Level 4 of the lockdown so there can be no pickups from Brewers Coop. All orders are being couriered via our normal courier company. Please note that we are on reduced staffing and some product lines are out of stock. We will contact you if your order needs substitutions buut rest assured we are doing our best to get you your brewing supplies. Take care, Bryan
4.50kg Low Colour Maris Otter
500g Flaked Oats
350g Maris Otter Crystal Malt 60L
300g UK Amber Malt
200g Rolled/Flaked Wheat
20g Simcoe Boiled for 10 minutes
25g Simcoe Whirlpool at 80 degrees C for 15 minutes
25g Nelson Sauvin Whirlpool at 80 degrees C for 15 minutes
50g Mosaic Whirlpool at 80 degrees C for 15 minutes
25g Citra Whirlpool at 80 degrees C for 15 minutes
40g Simcoe Dry Hopped for 4 days
30g Nelson Sauvin Dry Hopped for 4 days
90g Mosaic Dry Hopped for 4 days
60g Citra Dry Hopped for 4 days
Mash at 65 degrees C for 60 min.
Sparge to bring water volume to 27-28L Pre-boil.
Boil for 60 min with hop additions starting at 60 min - see ingredient list for hop addition timings. At flameout, drop the temperature down to 80 degrees C before adding the Whirlpool hops.
Ferment 18-20 degrees raising to 22 degrees at end of ferment.
Posted: Thursday 15 August 2019