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