INGREDIENTS FOR 20L BRAUMEISTER
- 23L of brewing water to start with plus sparging water
- 4.0kg Pale Ale malt
- 0.5kg Carapils
- 50g Centennial hops (12.3 % alpha)
- 100g Cascade hops (6.8 % alpha)
- 1 packet Yeast Safale US-05
METHOD
Mash Programme
- 63° C › Start mashing
- 63° C › 70 min
- 73° C › 5 min
- 78° C › 5 min
- Boiling › 80 min
Hop Addition
25g Centennial › 70 min before end of boil.
25g Centennial › 55 min before end of boil.
40g Cascade › 40 min before end of boil.
30g + 30g Cascade › End of boil + cooling.
Original Gravity
12 °P with 21 litres.
Fermentation
Fermentation temperature at around 22 °C.
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.
