15kg Propino (first time using this for me)
2.5kg Flaked oats
1.8kg Torrified wheat
60 min boil
100g Mosaic @ flameout
300g Citra pellets @ day 2
300g Mosaic pellets @ day 2
The Yeast Bay Vermont @ 19c for 48hrs then 22c for 72hrs then chill for kegging
1064 & 60 Litres
Hit gravity & volume spot on but was ever so slightly down on volume after I'd dumped out the "gravy" from the conical. Can't wait to taste this one.








