India Pale Ale 2009/08/23 1.053 7.1 kg 4 Maris Otter kg 0.5 Vienna Malt kg 1 Light Crystal g 70 Northern Brewer g 35 Styrian Goldings g 35 Cascade Gervin English Ale

Dried

Grind the grains with the lever on medium. Add the ground grains to 12 liters of water at 50C. Hold the mash at 49C - 50C for 20 minutes. Hold the mash at 66C - 68C for 50 minutes. Raise the temperature of the mash to 77C. Sparge with ~16 liters of water @ 80C. Bring to a boil. Add bittering hops. Maintain a low rolling boil for 50 minutes. Add aroma hops. Bil for a further 10 minutes. Remove brewpot from burner. Remove hop bags from wort. Allow to cool until cool enough to touch. Siphon wort into primary fermenter. Siphon off 2 liters of wort to re-add at bottling and 250ml to start the yeast culture. Siphon off wort to hygrometer tube. Place airlock in fermenter. Allow wort to cool further, to pitching temperature (24C). Pitch yeast. 4.0 1.022 2009/09/13