Vital Statistics:
ABV: 4.5% SRM: 3 IBU: 11 OG: 1.045 FG: 1.010
Ingredients:
Malt |
19L Batch |
10hL Batch |
Brewhouse Efficiency: 75% |
Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 11.6L |
Volume of Mash Water: 540 hL |
|
Amount in KG |
Amount in KG |
|
Parkland Pale - Red Shed (60%) |
2.28 |
106 |
Flaked Corn (20%) |
0.97 |
45 |
Dextrose (20%) |
0.62 |
29 |
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
Amount in KG |
Amount in KG |
|||
Spalter Select |
15 Minutes |
11 |
0.04 |
2 |
Yeast: Escarpment Cream Ale Blend
Strike Water Temperature: 70°C
Water Profile: Light Coloured & Malty
Mash Rest Temperature: 64°C
Mash pH: 5.4
Brewing Process:
Mash:
- Heat strike water to 70°C.
- Add all malt and brewing salts to strike water.
- Mash in at a temperature of 64°C.
- Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
- Hold the mash at 64°C for 60 minutes.
- Mash out by raising the temperature to 78°C for 10 minutes.
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.7.
Boil:
- Bring the collected wort to a boil.
- Add hops (Spalter Select) at 15 minutes remaining in the boil.
- Add Whirlfloc, and Yeastex at 10 minutes.
Cooling:
- After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.
Fermentation:
- Transfer the cooled wort to the fermenter.
- Aerate the wort by shaking or using an aeration stone.
- Pitch Cream Ale yeast at a temperature of 12°C.
- Ferment at a temperature of 14°C.
- Cold crash beer to 0°C and lager for 1-2 weeks.
- Dump yeast.
- Once fermentation is complete, proceed to canning, bottling or kegging.
- Carb to 2.7 – 2.9 volumes of CO2