Recipe Specifications -------------------------- Boil Size: 32.12 L Post Boil Volume: 28.12 L Batch Size (fermenter): 23.00 L Bottling Volume: 19.00 L Estimated OG: 1.040 SG Estimated Color: 9.0 EBC Estimated IBU: 33.6 IBUs Brewhouse Efficiency: 64.00 % Est Mash Efficiency: 75.1 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 4.300 kg Best Ale Malt (Crisp) (6.5 EBC) Grain 1 93.5 % 2.80 L 0.300 kg Cara Gold Malt (Crisp) (15.5 EBC) Grain 2 6.5 % 0.20 L 20 g First Gold [9.40 %] - Boil 60.0 min Hop 3 20.4 IBUs - 0.25 Items Protafloc (Boil 15.0 mins) Fining 4 - - 20 g First Gold [9.40 %] - Boil 15.0 min Hop 5 10.1 IBUs - 0.26 g Lallemand Servomyces D50 (Boil 10.0 mins) Other 6 - - 30 g First Gold [9.40 %] - Steep/Whirlpool 5.0 min, Hop 7 3.0 IBUs - 1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 8 - - 27 g First Gold [9.40 %] - 3.0 Days Before Bottling f Hop 9 0.0 IBUs - Mash Schedule: Temperature Mash, 1 Step, Full Body Total Grain Weight: 4.600 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 18.40 L of water and heat to 67.8 C 67.8 C 60 min Mash Out Heat to 76.0 C over 10 min 76.0 C 10 min Sparge: Fly sparge with 18.33 L water at 76.0 C
