OnTap Magazine

NUTS & BOLTS Batch size: 30 litres OG: 1.065 FG: 1.008-1.010 IBUs: 80 ABV: 7-7.5 % MASH INGREDIENTS 4.2kg pale malt 662g pale wheat malt 500g pale Munich malt 400g light crystal malt 500g light brown sugar BOIL INGREDIENTS 30g Bravo [15.5% AA] or similar bittering hops @ 60 minutes 8g Mosaic [12.25% AA] @ 20 minutes 8g Tomahawk [15.5% AA] @ 20 minutes 8g Centennial [10% AA] @ 20 minutes 1 tsp Irish Moss @ 10 minutes 10g yeast nutrient @ 10 minutes 40g Mosaic [12.25% AA] in the whirlpool (first 20 minutes) 20g Tomahawk [15.5% AA] in the whirlpool (first 20 minutes) 20g Mosaic [12.25% AA] in the whirlpool (once the temperature drops below 80°C) 20g Centennial [10% AA] in the whirlpool (once the temperature drops below 80°C) FERMENT/POST FERMENT INGREDIENTS American ale yeast (e.g. US-05 by Fermentis) 50g Mosaic [12.25% AA] for dry hopping 50g Centennial [10% AA] for dry hopping METHOD Using the BIAB method, heat 33 litres of brew water to a strike temperature of 70.5°C for a final mash temperature of 66.7°C. Hold your mash for 75 minutes, then slowly heat to a mash-out temperature of 76°C. Hold for 10 minutes, then remove your grains. Boil for 60 minutes and cool. Carry out a full 14-day fermentation to dry the beer out completely. This includes a diacetyl rest and a seven-day cold conditioning at 2°C on the yeast in the fermenter. Dry hop around 3-5 days before bottling and kegging. Oxygen and big hops are not friends. All processes once in the fermenter should be geared toward minimising oxygen contact including dry hopping (purge those pellets with CO2). Take similar precautions when kegging and bottling. ontapmag.co.za | Summer 2021 | 55