Batch Size: 10 L / 2.64 US GALLONS
Boil Time: 30 mins
Efficiency: 75%
OG: 1.050
FG: 1.009
IBU: 44.9
Colour: 9.0
ABV: 5.4%
MASH STEPS
Mash in @
65 deg c / 149 deg f
60 minutes
Mash out @
75 deg c / 167 deg f
10 minutes
FERMENTABLES
Pale Malt
2.18 kg / 4.80 lbs
6.5 EBC
85%
Wheat Malt
0.26 kg / 0.57 lbs
4.8 EBC
10%
Oat Malt
0.13 kg / 0.29 Lbs
2.3 EBC
5%
HOP ADDITIONS
Warrior (AA 16.6%)
10g / 0.35 oz
30 minutes
26.9 IBU
Cascade (AA 7%)
15g / 0.53 oz
5 Minutes
4.4 IBU
Centennial (AA 10%)
15g / 0.53 oz
5 Minutes
6.3 IBU
Mosiac (AA 11.6%)
15g / 0.53 oz
5 Minutes
7.3 IBU
Cascade (AA 7%)
15g / 0.53 oz
0 Minutes
Whirlpool then hopstand 15mins
Centennial (AA 10%)
15g / 0.53 oz
0 Minutes
Whirlpool then hopstand 15mins
Mosiac (AA 11.6%)
15g / 0.53 oz
0 Minutes
Whirlpool then hopstand 15mins
Cascade (AA 7%)
15g / 0.53 oz
Dry hop 3-5 days
Centennial (AA 10%)
15g / 0.53 oz
Dry hop 3-5 days
Mosiac (AA 11.6%)
15g / 0.53 oz
Dry hop 3-5 days
Recommended boil additions
Irish moss 10mins
Yeast nutrient 10mins
Follow directions for product used
YEAST
1 packet Mangrove Jacks Liberty bell
FERMENTATION STEPS
First 7 days 18 deg c / 65 deg f
Raise to 21 deg c / 70 deg f
At 1 deg c increments per day.
Hold at 21 deg c / 70 deg f
Finish once final gravity is stable for 3 days.
Bottling / kegging addition
50ml Still spirits Mango liqueur essence.
I enjoy 50ml per 10L / 2.64 US GALLONS
But find through experimentation where your sweet spot is!