My ABV ended up a little higher than the video predicted (I guess the yeast were actually active!) so the readings that I took are reflective in the recipe below.
Equipment used:
Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Catalyst Fermenter: https://bit.ly/2RtADaG
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Recipe:
Australian Sparkling Ale
6% / 11.1 °P
All Grain
Batch Volume: 5 gal
Boil Time: 60 min
Vitals
Original Gravity: 1.05
Final Gravity: 1.004
IBU (Tinseth): 25
Color: 4.2 SRM
Mash Temperature — 152.6 °F — 45 min
Malts (10 lb 3 oz)
5 lb (49.1%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
5 lb (49.1%) — Avangard Pilsner Malt — Grain — 1.7 SRM
3 oz (1.8%) — Briess Caramel Malt — Grain — 60 SRM
Hops (1 oz)
0.5 oz (12 IBU) — Ella (aka Stella) 15.2% — Boil — 15 min
0.5 oz (13 IBU) — Galaxy 16% — Boil — 15 min
Miscs
1.5 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Epsom Salt (MgSO4) — Mash
5 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — Wyeast Labs 1084 Irish Ale
1 pkg — Wyeast Labs 1335 British Ale II
Fermentation
Primary — 68 °F — 14 days