Author: David Heath
Brewfather link:- https://share.brewfather.app/uJyhdgXn5JLETN
Type: All Grain
Estimated ABV 6%
IBU : 43 (Tinseth)
BU/GU : 0.74
Colour : 17 EBC
Pre-Boil Gravity : 1.051
Original Gravity : 1.059
Final Gravity : 1.013
Mash Schedule
65 °C/ 149°F – 60 min – Temperature
75 °C/ 167°F – 10 min – Mash Out
Fermentables (5.16 kg)
4.128 kg / 9.1 lbs – Maris Otter Malt 5.9 EBC (80%)
516 g / 18.2 oz – Munich 20 EBC (10%)
258 g / 9.1 oz – Caramel/Crystal Malt 110 EBC (5%)
258 g / 9.1 oz – Wheat Malt 4.3 EBC (5%)
Hops – Use your hops AA% and match to IBU shown
15 min – Mosaic – 7 IBU
15 min – Nectaron – 7 IBU
Hop Stand
15 min hopstand @ 80 °C / 176 °F
15 min – Mosaic – 14 IBU
15 min – Nectaron – 15 IBU
Dry Hops
5 days – 75 g / 2.65 oz – Mosaic
5 days – 75 g / 2.65 oz- Nectaron
Yeast
1 pkg – Lallemand (LalBrew) Verdant IPA
Fermentation Profile
Just primary, not secondary needed
23 °C – 73.4°F 14 days (or as long as it takes for a consistent FG over 3 days)
Note:- This yeast is fast at the start of fermentation and slow at the end.
Some extra days patience is the way to go here.