Clone of Justin Rawleigh’s awardwinning APA. Changes from original recipe: batch size 22 liters (instead of19); 4,5 kg Pale ale malt (instead of 4,1); 0,5 kg Munich (instead of 0,4 kg); 20 l mash water (instead of 16); 25g Centennial (instead of 15g) and other changes according to notes below. 1. Mash in (20 liters of water) at 67 degrees C for 60 min. 2. Mash out at 76 C for 10 minutes (we forgot that in the virgin brew...) 3. Sparge slow with 12 liters of water at 78 C up to 29 liters of ...
Partial mash version of Galway Hooker. Update 04/23/22 - extra # of LME in place of 0.5# DME, 041 yeast rather than US05 and eliminated Centennial at flame out.