Crisp No19 Session

  • Unique malt flavours compliment the fruity hops
  • ABV 4.0%
  • IBU 28
  • OG 1039 SG 1008

This simple grist allows the unique flavours of No19 Maris otter to shine and build the perfect foundation for the fruity NZ and American hops.

BASICS

BATCH SIZE (LITRES):

163.6

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1039 SG

FINAL GRAVITY:

1008 SG

IBUs:

28

COLOUR (EBC/SRM):

14 / 7

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

20°C / 68°F

FERMENTATION TEMP:

22°C / 71.6°F

MASH LIQUOR VOL (LITRES):

620

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

NO19 MARIS OTTER

241.5

90

WHEAT MALT

26.6

10

YEAST

Verdant IPA

HOPS(g)Contribution%Alpha Acid%Addition

EL DARADO

1000

100

15

10 MINS

TAIHEKE

10000

0

6.5

Dry hop

WAI-ITA

10000

0

3

Dry hop

AMARILLO

5000

0

9.5

Dry hop

HOPS

EL DARADO

(g)

1000

Contribution%

100

Alpha Acid%

15

Addition

10 MINS

TAIHEKE

(g)

10000

Contribution%
0
Alpha Acid%

6.5

Addition

Dry hop

WAI-ITA

(g)

10000

Contribution%
0
Alpha Acid%

3

Addition

Dry hop

AMARILLO

(g)

5000

Contribution%
0
Alpha Acid%

9.5

Addition

Dry hop

CARL'S TOP TIP

Split the dry hop addition over 2 or 3 doses to enhance the flavour.

RELATED MALTS