Home Brew Forum

did this today, a basic pale ale:

21L at 1045
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4.5kg Maris Otter Pale
0.25kg Wheat
60g EKG (4.7% AA) 75 mins
30g EKG (4.7% AA) 15 mins

so 40 IBU by my calculations.

and because i had them left over from my weizen and don't have anything else to do with them, i steeped 30g of Hallertau Hersbrucker once the wort had cooled to 80C.

all went very smoothly (i haven't left a tap open for several brews now), got 21L at 1045 exactly. after the first half a dozen or so brews it's just routine.

mashed high at 68C, i find that my beers always attenuate by around 80% so i'm trying a higher mash temp to see if i can keep a bit more body and sweetness.

going to ferment with US-05, so it'll be a bit of a hybrid: english bittering hops, german aroma hops, american yeast.

looks good don't know how the Hallertau Hersbrucker will work with the EKG but heck you have enough bitterness not to worry.

Glad you are remembering those taps

so much for the high mash temp adding more body, this is down to 1010 in 3 days.