30 ltr hard boil end up with 19ltr refractometer says 16 brix 1.0654 8.8% hydrometer says below pic
GRAINBILL:
75% = 9.3 lbs = 4.22 kg, UK PALE MALT (e.g. Maris Otter or Golden Promise, the freshest possible)
12% = 1.49 lb = 676 g, TORRIFIED WHEAT (NOT wheat malt)
5% = .62 lb = 281 g, RYE MALT
2% = .25 lb = 113 g, UK DARK CRYSTAL MALT
1.5% = .19 lb = 86 g, UK PALE CHOCOLATE MALT (NOT US Chocolate Malt)
4.5% = .56 lb = 254 g, UK BLACK PATENT MALT (this is essential, DO NOT substitute Carafa, De-bittered Black, Chocolate, Roasted Barley, etc.)
MASH @ 148°F/64°C for 60 min. Optional: stir-in a pinch of Calcium carbonate (chalk, to simulate limestone well-water, it also balances acidity from the dark malts.)
VORLAUF and SPARGE slowly to collect 7.5 US Gal/6.2 Imperial Gal/28.4 L pre-boil.
BOIL hard, uncovered for 60 min. Optional: add a pinch of gypsum to make the hops pop.
HOPBILL:
1.5 oz = 43 g, UK CHALLENGER, First Wort Hops (add to empty kettle, then sparge wort onto them. These also serve as your bittering hop.)
1 oz = 28 g, UK PROGRESS, 15 minutes remaining
1 oz = 28 g, UK PROGRESS, at flame-out (steep until chilled)
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