Based on 80% Brewhouse Efficiency and 20 litres final volume.
Approximately 10% evaporation in the boil. Kettle up volume of 22 litres.
OG - 1.058
FG - 1.012
AbV - 6.0%
Salt addition - 3 g CaCl2 to mashing water.
Liquor:Grist ratio - 2.6:1 (13 litres)
Grain bill - 3.35 kg Thomas Fawcett Maris Otter Pale Ale malt and 1.65 kg Gladfield Ale malt (in lieu of Gladfield Ale malt, Vienna or Munich will give a similar character, though will make the finished wort slightly darker).
Mash temperature - 67°C. If milled grains at 20°C, then strike temperature will be around 76°C.
Boil time - 75 minutes (though can be reduced to 60 minutes depending on the evaporation rate of your system).
Hop additions - Based on 35% utilisation for 1st addition (bittering), 23% utilisation for second addition (flavour) and 5% utilisation for flame out/whirlpool addition (aroma) and a 75 minute boil.
Bittering (75 min boil) - Southern Cross 14.8% - 5 g
Flavour (20 min boil) - Southern Cross 14.8% - 4 g
- NZ Cascade 9.1% - 9 g
- Riwaka 5.6% - 15 g
Aroma (0 min boil) - Southern Cross 14.8% - 10 g
- NZ Cascade 9.1% - 20 g
- Riwaka 5.6% - 7 g
Add copper finings (for example, 1 g Koppafloc) 10 minutes before boil end.
Yeast - Wyeast 1272 - American Ale Yeast II
Dry hopping regime - Dry hop at approximate PG of 1.015 - 1.020 with:
- 30 g Southern Cross
- 20 g NZ Cascade
- 15 g Riwaka