JFB
Landlord.
- Joined
- May 3, 2016
- Messages
- 934
- Reaction score
- 452
Three Corners Pale Ale
23L
BIAB
No Chill
Marris Otter 2.2k
Pilsner Malt 1.1k
Malted Wheat .340k
Demerara Sugar .275k
Mash @ 63-64.5c (Big fermentability) for 70 mins then dunk sparge @ 78c for 20 mins
60 minute boil
First Gold 35g 40 min
Centennial 20g in cube @ 80c
Motueka 20g in cube @ 80c
Centennial 30g dry hop
Motueka 30g dry hop
US-05 yeast
Ferment @ 18c
OG 1041
FG 1007
4.5 abv
The base malt recipe is from "Radical Brewing by Randy Mosher" with my hop choice and schedule. Hops from three continents(hence the name).
Comments from judge is it could maybe do with some oats to give a more creamy feel and I agree:thumb:
23L
BIAB
No Chill
Marris Otter 2.2k
Pilsner Malt 1.1k
Malted Wheat .340k
Demerara Sugar .275k
Mash @ 63-64.5c (Big fermentability) for 70 mins then dunk sparge @ 78c for 20 mins
60 minute boil
First Gold 35g 40 min
Centennial 20g in cube @ 80c
Motueka 20g in cube @ 80c
Centennial 30g dry hop
Motueka 30g dry hop
US-05 yeast
Ferment @ 18c
OG 1041
FG 1007
4.5 abv
The base malt recipe is from "Radical Brewing by Randy Mosher" with my hop choice and schedule. Hops from three continents(hence the name).
Comments from judge is it could maybe do with some oats to give a more creamy feel and I agree:thumb:
