Batch Brewery Clone

Brewed 5/3/16
Bottled 26/3/16


First Wort Hop - at 82c
Dextrose in the boil

Brewer Recipe:
81.7% Gladfield pale (if you do with a higher DP malt, expect greater attenuation and boost slightly your CaraPils percentage)
4.7% CaraFa Spec 3 (not roast)
3.6% CaraPils
3.6% wheat malt
2.4% Gladfield light crystal
1.8% Gladfield sour (this quantity will vary based on your water; rule of thumb is 1% of your grist will reduce your pH by 0.1)
2.3% dextrose (in boil – the 2.3% the dex weight over the grist + dex weight)

Malt quantity to 7.00% abv
Post boil OG 1.066 – you’ll need to work out your pre boil gravity based on your system’s evaporation rate

For 1250 litres we use the following:
First wort: 200g Cascade
60min: 250g Cascade + 250g Warrior
15min: 250g Cascade + 500g Simcoe
5min: 400g Cascade + 1400g Simcoe
-5min: 600g Cascade + 1500g Simcoe

From flame out to knock out we have a 30 minute whirlpool and rest, and knockout takes about 35 minutes, so you’ll need to adjust the hop timing to account for your process. I’m happy to give my thoughts on timing if you update me with your process, but trial and error are the only sure way.

Ferment with US05 at 19C, with a free rise to 21C at 1.018
Finishing gravity of 1.013 or approx. 80% apparent attenuation

Dry hop: 800g Cascade + 2000g Simcoe at free rise or 1.018.
Crash at final gravity ~5-7 days
Purge yeast or rack off after ~5 days at 0-2C
Condition at 0-2C for ~7-9 days (total tank time 21 days)
Package and carb to 2.5vols
You can drink it super fresh, or let the hops mellow and lager for a week or two.