Had a brew day today, which was a modified version of a Harvey's clone.
Aiming for a 20L length
FERMENTABLES:
3.5 kg, Maris Otter Pale Malt
272 g, Crystal Malt
216 g, Flaked Maize
MASH â 12L of water into the grain for 67°C 60 minutes 8L collected
BATCH SPARGE â 171°F/77°C evaporation 16L collected for 24L of wort in total
BOIL - 90 minutes
HOPS:
26 g, Progress, â6.65% AA, 60 minutes
26 g, Bramling Cross, â6.66% AA, 20 minutes
15 g, Fuggles, â4.91% AA, at flame-out, steep until cooled
15 g, Goldings, â4.09% AA, at flame-out, steep until cooled
STEEPED all hops for 15 minutes before chilling, transfer to fermentor, aerate, then pitch.
YEAST: Danstar Nottingham Ale Yeast
STATS: (assuming â75% mash efficiency and 76% yeast attenuation)
OG: Target: 1041 Achieved: 1050
FG: 1010
ABV: 4.0% [5.4%]
TARGET IBU: 35
TARGET COLOUR: 9°SRM/18°EBC, light amber
Aiming for a 20L length
FERMENTABLES:
3.5 kg, Maris Otter Pale Malt
272 g, Crystal Malt
216 g, Flaked Maize
MASH â 12L of water into the grain for 67°C 60 minutes 8L collected
BATCH SPARGE â 171°F/77°C evaporation 16L collected for 24L of wort in total
BOIL - 90 minutes
HOPS:
26 g, Progress, â6.65% AA, 60 minutes
26 g, Bramling Cross, â6.66% AA, 20 minutes
15 g, Fuggles, â4.91% AA, at flame-out, steep until cooled
15 g, Goldings, â4.09% AA, at flame-out, steep until cooled
STEEPED all hops for 15 minutes before chilling, transfer to fermentor, aerate, then pitch.
YEAST: Danstar Nottingham Ale Yeast
STATS: (assuming â75% mash efficiency and 76% yeast attenuation)
OG: Target: 1041 Achieved: 1050
FG: 1010
ABV: 4.0% [5.4%]
TARGET IBU: 35
TARGET COLOUR: 9°SRM/18°EBC, light amber