Bronze medal 2009 royal show Perth
OG 1060
FG 1012
Yeast Winsor ale 250 grams rehydrated
Grain bill 70 kgs of pale malt (Kirin)
4 kgs of wheat malt wyermann
2 kgs of crystal malt
Mash water 180 litres
Sparge water 330 liters
Adjust mash to 5.5 PH with food grade phosphoric acid
Adjust sparge to 5.5 PH with food grade phosphoric acid
Mash schedule step direct fired
Raise mash water to 71 degrees and dough in rest @ 66 degrees for 60 minutes
Raise mash to 72 degrees and rest for 15 minutes
Raise mash to 81 degrees and transfer to lauter tun
Lauter until clear runoff then run to kettle
Boil duration one hour
Hop additions
NZ hallertau pellets @5.6%AA x 400 grams into boil for 45 minutes IBUs= 15 NZ hallertau pellets @5.6%AA x 800 grams into boil for 15 minutes IBUs= 16
Total IBUs 31.5
% extract 15degress Plato x 380 liters knocked / 76 kgs grain= 75%
This was one really good brew it didn’t last long even @ 380 litres boy these brewers can drink
My statement
Never trust a thin chef or a sober brewer!
Cheers speedie