Completing the trifecta of ale wines. Trying Malt Miller’s fine crush to increase efficiency.
TARGET PACKAGED VOLUME: 12 litres
PACKAGED VOLUME:
MASH:
Strike Volume – 20 litres Ashbeck Water
Gypsum – 2g
Calcium Chloride – 5g
Epsom Salt – 1g
Baking Soda – 2g
Weyermann Extra Pale Pilsner Malt (EBC 2.5) – 3410g
Weyermann Barke Vienna Malt (EBC 3) – 1550g
Crisp Rye Malt (EBC 25) – 930g
Simpsons Red Rye Crystal (EBC 250) – 310g
Weyermann Acidulated Malt – 170g
Dough in @ 69°C
Mash @ 65°C for 90 minutes, wrapped up.
SPARGE:
6 litres RO water at 78°C
BOIL:
Time – 120 minutes @ power level 10
0 litres RO water
Apollo (16.9 AA / Pellet) – 5g / 60 minutes
East Kent Goldings (6.2 AA / Leaf) – 25g / 10 minutes
FERMENTING:
Yeast – 2x WHC LAX
Temp – 18°C
DRY HOPPING:
None
IBU: 21
MASH EFFICIENCY: (66%) 67%
OG: 1.088
FG: 1.0
ATTENUATION: 78%
ABV: %
BREWING NOTES: 2 pot sparging method worked so much better. I messed up and targeted 12 litres again!! Needs the roasted rye malt from Gyle 235to make it red.