Converted from Graham Wheeler's Exmoor Gold all grain recipe to extract and US measures.
Used combination of Maris Otter LME and DME. Yes, Exmoor gold is a Single Malt recipe, but did not want to break into another Maris Otter LME jug.
Added Calcium Sulphate to aid in yeast performance and clarity (per Wheeler book).
Adding post-flameout hops once wort chilled to 175F, then resting for 30 mins before chilling.
NOTE: Need to check the ppg contribution of the Maris Otter malt extract since this came out at 1052, finished at 1012, resulting in an ABV of 5.2%.
Fermentables
92% - Maris Otter - Extract
6
36
5
Extract
8% - Dry Malt Extract - Light - US
0.5
44
8
Extract
Hops
Challenger
1.4
Pellet
Boil
60 min(s)
7
37.0
Styrian Goldings
0.25
Pellet
FlameOut
0 min(s)
5.3
0.0
Yeast
Fermentis Safale S-04
78%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.1/2 whirlfloc tablet @ 10 mins
2.1/2 tsp in Yeast Nutrient dissolved in warm water @ 10 mins
3.5 grams Calcium Sulphate dissolved in cold water @ 10 mins
4.Drop temp to 175F, then add Styrian Goldings, and let sit for 30 mins prior to chilling to 70F.
5.Final whirlpool once at 70F and let sit for 20 mins to settle.
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