Cheers dudes, thanks for brewng my beer. Completely right about the fermentation fubar, i toyed with using Kveik but then switched back to SO5 and didn't change the recipe temperature. Glad you enjoyed it though. Mark from the UK 😁
Great video guys. If you exchange the Citra with Cascade hops I have brewed a very similar beer. My totally prejudiced opinion of it was similar to Mike's on this one. Cheers!
Cheers dudes, thanks for brewng my beer. Completely right about the fermentation fubar, i toyed with using Kveik but then switched back to SO5 and didn't change the recipe temperature. Glad you enjoyed it though. Mark from the UK 😁
Something about you guys......its like the homebrew culture of yester-year. Love it. And the dodgy basement / room.
Great commentary
Great video guys. If you exchange the Citra with Cascade hops I have brewed a very similar beer. My totally prejudiced opinion of it was similar to Mike's on this one. Cheers!
Great video as usual - where can I source the recipe for this one? (Metric is fine!)
Here you go mate
Citronde
British Golden Ale
4.1% / 9.6 °P
All Grain
GF BIAB 23L - 30min
75.4% efficiency
Batch Volume: 23 L
Boil Time: 30 min
Mash Water: 28.59 L
Total Water: 28.59 L
Boil Volume: 26.85 L
Pre-Boil Gravity: 1.036
Vitals
Original Gravity: 1.038
Final Gravity: 1.007
IBU (Tinseth): 37
BU/GU: 0.95
Colour: 7.7 EBC
Mash
Temperature - 67 °C - 60 min
Malts (3.75 kg)
3.3 kg (88%) - Crisp No19 Floor Malted Maris Otter Malt - Grain - 6.2 EBC
200 g (5.3%) - Crisp Torrefied Wheat - Grain - 5 EBC
150 g (4%) - Weyermann Acidulated - Grain - 6 EBC
100 g (2.7%) - Weyermann Carapils/Carafoam - Grain - 4.5 EBC
Hops (120 g)
20 g (13 IBU) - Citra (Whole) 12.5% - Boil - 10 min
20 g (9 IBU) - Citra (Whole) 12.5% - Boil - 5 min
80 g (15 IBU) - Citra (Whole) 12.5% - Aroma - 20 min hopstand
Hopstand at 80 °C
Miscs
1 g - Baking Soda (NaHCO3) - Mash
2.6 g - Calcium Chloride (CaCl2) - Mash
1.4 g - Epsom Salt (MgSO4) - Mash
6 g - Gypsum (CaSO4) - Mash
Yeast
1pkg - US05
Fermentation
Primary - 22 °C - 7 days
Cold Crash - 2 °C - 3 days
Carbonation: 2 CO2-vol
Water Profile
Ca2+
75
Mg2+
5
Na+
18
Cl-
48
SO42-
137
HCO3-
41
Maybe I missed it but what were the calculated IBUs?
What's up with the hot ferment of US-05?
recipe was written for kviek, the yeast was changed, the written temperature was also changed, just not in the written recipe.