first with just DME

[timbo41]

Camberwell Carrot ale

Recipe specifics:

Style: Blonde Ale
Batch size: 20.0 l
Boil volume: 10.0 l
OG: 1.056
FG: 1.014
Bitterness (IBU): 18.0
Color (SRM): 6.9
ABV: 5.5%

Grain/Sugars:

3.00 kg Light DME, 100.0%

Hops:

20.00 g Pride of Ringwood (AA 9.0%, Pellet) 50 min, 11.2 IBU
10.00 g Crystal (AA 2.5%, Whole) 5 min, 0.3 IBU
35.00 g Ella (AA 14.6%, Whole) 5 min, 6.0 IBU
10.00 g Hallertauer (AA 3.2%, Pellet) 5 min, 0.4 IBU
20.00 g Ella (AA 14.6%, Whole) 0 min, 0.0 IBU
30.00 g Crystal (AA 4.0%, Whole) dry hop
45.00 g Ella (AA 14.6%, Whole) dry hop
30.00 g Hallertauer (AA 3.2%, Whole) dry hop

Recipe Notes:

coopers Australia ale yeast. possibly wlp  009. slurry from English Bitter previous brew. not really to any style, closest possibly BLONDE  ALE..may dry hop. I have mixed the remaining crystal and hallertauer ( actually n.z wai iti hops....renamed) .... or use Ella

Batch Notes:

pitched at 25° c took off very quickly.  1kg spraymalt in boil

dry hopping regime....boiled water to sanitize weights and bag( ex laundry bra bag) big mesh so expect some debris, cold crash to reduce. on bottling day sparge hop bag with hot water, then use that as priming solution.  dry hop at day 5. brewed 5/2/15

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[timbo41]

Slight adjustmen...dry hopping as above but then removed bag and steeped at 70 for 1/2 hour gently added liquor to fv. Bit of a gamble. Now set to crash sg 1012. Hot hop tea had mahoosive aroma, no science behind this, just thought with the amounts of dry hopping there was no way I'd have got all possible aroma compounds out so why not!