This month Ken Bazley will be hosting a short talk and associated tasting of our yeast trial experiment. A number of members have brewed the same basic recipe (below) on their own systems, substituting in a yeast of choice. A mixture of dried and liquid yeasts have been used with a couple of control brews using US-05. Should be interesting!

The meeting will be held at the usual venue, details in the side bar ->

Recipe Specifications

————————–
Batch Size: 19.00 l
OG: 1.048 SG
FG: 1.012 SG
Estimated Color: 16 EBC
Estimated IBU: 31.7 IBUs
Efficiency: 70.00
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
3.50 kg Pale Malt, Maris Otter (5 EBC)  79.5 %
0.50 kg Munich Malt – 10L (20 EBC)  11.4 %
0.25 kg Crystal Malt, Pale- 30L (60 EBC) 5.7 %
0.15 kg Wheat Malt, UK (3.5 EBC) 3.4 %
15.00 g Magnum [14.00 %] – Boil 60.0 min 27.3 IBUs
25.00 g Hallertauer Mittelfrueh [5.20 %] – Boil 10.0 min 3.4 IBUs
25.00 g Hallertauer Mittelfrueh [5.20 %] – Aroma 0.0 IBUs
Yeast????

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