Description

This is a Community Recipe created by garethjharriesyahoo-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included)

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Ingredients Included

Crisp Extra Pale Maris Otter (3500 grams)
Crisp Small Batch No.7 – Chit Malt (200 grams)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Session Beer
Batch Size: 19
Original Gravity: 1.046
Final Gravity: 1.012
ABV %: 4.5
IBU: 26.6
Mash efficiency:
Brewing equipment:

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

15g Magnum at 60mins

Whirlpool / hop stand:

Whirlpool/Steep 30g for 10 minutes at 80C

Yeast: TBC – Maltmiller to lucky dip
Fermentation temperature/steps: As per yeast instructions

Secondary additions:

Comments:

This is part of a Lallamand Yeast challenge for Beer No Evils Homebrew Group in Worthing West Sussex. One recipe, different yeasts and seeing what we get!