viewtopic.php?f=5&t=43033&p=453170#p453170
Recipe tweaked slightly to be 1:1 / MO:Lager Malt. Just because I have a couple of lagers planned soon and didnt have quite as much lager malt as I thought (only 3kgs + 3kgs bohemian pislner left
) and I thought the carapils would stop it drying out too much / add a hint of body, and the wheat for head/body.Nanarillo (American Pale Ale)
Original Gravity (OG): 1.050 (°P): 12.4
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 47.9 (Average)
44.44% Lager Malt (2kg)
44.44% Maris Otter Malt (2kg)
5.56% Carapils (Dextrine) (0.25kg)
5.56% Wheat Malt (0.25kg)
25g Amarillo (9.4% Alpha) @ 10 Minutes (Boil)
25g Centennial (11% Alpha) @ 10 Minutes (Boil)
50g Amarillo (9.4% Alpha) @ 5 Minutes (Boil)
50g Centennial (11% Alpha) @ 5 Minutes (Boil)
25g Amarillo (9.4% Alpha) @ 0 Minutes (Dry Hop)
25g Centennial (11% Alpha) @ 0 Minutes (Dry Hop)
Protofloc Tablet @ 15 Minutes (Boil)
Servomyces cap @ 10 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 75 Minutes
Fermented at 19°C with WLP001 - California Ale
Notes: Brewday 17/07/2011
Mashed in at 8:30am (90 minutes)
Strike Temp = 74oC (grain temp = 23oC)
Mash temp = 66oC
Mash vol = 11.3L (and top up)
Mash pH = 5-5.5 at start
Final temp = 64oC (back to 67oC with top up)
Top up volume = 8.5L
First runnings pH = 4.5-5
First runnings = 1.058 @ 36oC (1.063).
20 minute sparge
Sparge vol = 13.4L
Sparge Stike Temp = 77oC
Sparge Temp = 70oC
Final Temp = 69oC
Sparge runnings = 1.017@ 35oC (1.021). pH = 4.5/5.
Pre-Boil volume = approx 26.2L.
Pre-Boil Gravity = 1.031 @ 44oC (1.039). So need to concentrate this up a little bit
...Pics to follow
