Notes: METHOD:
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).
Sparge slowly with 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 24.4 L (6.5 gallons) and the gravity is 1.040 (10 °P).
The total boil time will be 90 minutes.
70 minutes after the wort starts boiling, add the first addition of hops.
Add Irish moss or other kettle finings with 10 minutes left in the boil.
Add the last hop additions 5 minutes before shutting off the burner or electricity to cool the wort.
Chill the wort rapidly to 18 °C (65 °F ), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
Use 9 grams of properly re-hydrated dry yeast, 1 x liquid GigaYeast package, or make a starter.
Ferment at 18 °C ( 65 °F ).
When finished, carbonate the beer to approximately 2.5 volumes. |
