this would normally be done with Styrian Goldings but i dont have any so gone for Bobek instead
hence the slight name change, heres whats going in.
3600g Maris Otter Pale Malt
400g Wheat malt
200g Crystal Malt
200g Cane sugar (into the boiler)
10g Roasted Barley (Just to add a bit of colour)
25g Bobek @ 60 mins AA5.2%
15g Bobek @ 20 mins AA5.2%
5g Bobek @ 10mins AA5.2%
5g Bobek @ 0 mins AA5.2%
1 protafloc tablet @ 20 mins
12g Safale S04 yeast
Target 23 ltrs @ 75% Eff = OG 1043
BU:GU Ratio 0.46 IBU`s 20.02
Mash already underway, but not as early as intended, i slept in
For a couple of brews i omitted the sugar but there seemed to be something missing
in the way of crispness ?, i`m not sure if its my tastes buds or not but with the sugar
added it seemed sharper and crisper ?, so from now on its going back in, even if i`m wrong
about the end result.
That said though i`ve noticed that one brewed without sugar is now almost upto the same
as one brewed with, but its taken it a lot longer to condition to that stage in the bottle,
it was bottled on the 2/3/09 so almost 6 weeks, the other will be at the same stage in 4 weeks ?.
It could be down to something else completely but for cost of 200g sugar i`d rather add it.
