Description

This is a Community Recipe created by adam-woodholdermathias-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 (4700 grams)
TMM Jumbo Oat Flakes 26 (1400 grams)
Crisp Flaked Torrefied Oats Including Husk (100 grams)
TMM Rolled Wheat Flakes (Flaked Wheat) (200 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (200 grams)
Centennial Pellets (15 grams)
Motueka Pellets (200 grams)
Amarillo Pellets (110 grams)
Wyeast 1318 London Ale III (1 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): American-Style Cream Ale
Batch Size: 19l
Original Gravity: 1.062
Final Gravity: 1.012
ABV %: 6.7
IBU: 25

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 78
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

15 g Centennial 60mins
3kg frozen mango at 10mins (Not Included)
30g lime peel 5 mins (Not Included)
250g lactose 5 mins (Not Included)
60g Motueka / 40g Amarillo whirlpool for 20mins

Secondary additions and timing:

20g Amarillo and 40g Motueka after 1 or 2 days

50g Amarillo and 100g Motueka after 10 days

2 vanilla pods after 10 days

after 14 days cold crash at 3c for 3 days

Yeast: Wyeast 1318 London Ale III
Fermentation temperature/steps: 21C

Comments:

Cold Condition in bottle for 2 weeks post bottle conditioning period