This is going to be a 46ltr batch using batch sparging, and a brewery efficiency of 65%. I'm hitting 70% with all barley brews but I'm adjusting because of the wheat content
Target SG 1045
Target IBU 14
In the tun
Batch 1 liquor 42ltr
Liquor temp HLT 83 deg c, strike temp tun 74 deg c, mash temp around 66 deg c, recirc up or down to 66 deg c, if any differnece
5.08kg Wheat Malt
5.08kg Marris Otter
2 x tsps of PH 5.2
Mash for 60 minutes
Raise recirc temp to 77 deg c, then drop batch 1 to collecting vessel.
Add batch 2 liquor to the mash at 80 deg c, stir, recirc ti'll clear ish, and drop to collecting vessel. Pump to copper.
In the boiler
Boil time 90 mins
Bittering hops, Hersbrucker 90g
(3% AA Based on 26% utilisation, 50 ltr batch)
Aroma hops Hersbrucker 44 g (last 15 min)
Whirlfloc tab (last 10 min)
Cool and add yeast.
Yeast is wyeast 3068. I've made a 4 ltr starter.
I'm going to split this batch into 2 x 23 ltrs. One will be fermented at 18-20 deg c and one at room temp roughtly 22-24 deg c.
I will add 2ltrs of the starter (well mixed) to each fv.
Due to the 4ltr addition of the starter to the fv's I have based my hop weight for the boiler on a 50 ltr batch, ie, I have increased the amount of hops for a 46 ltr batch by roughly 9% to take into account the extra volume from the starter
Lets just hope the HBS have some Hersbrucker
Batch spargers will notice that I'm using the full volume of liquor for mashing. I did this on my last brew and lost no efficiency so I see no need to create extra work for myself by doing an extra addition.
I do realise this may impact dextrin availability, but I don't think I'm a good enough brewer yet to recognise if this would be the case
Well Done the both of you! I hope this doesn't mean that you'll be fighting over the V1 brewery next brew day?
