OG10 – Crux

My birthday brought with it lots of vouchers to spend with Rob the Malt Miller. This time I’ve gone a bit mad with hops and have a whole load of new ones to try. I have also gone Cornie, so have new shiny kit that needs filling. To that end I’ve put an Antipodian Pale Ale together.

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 7 lbs. 7.9 oz 3400 grams 87.2%
Torrefied Wheat 4 EBC 0 lbs. 3.5 oz 100 grams 2.6%
Munich Malt 20 EBC 0 lbs. 3.5 oz 100 grams 2.6%
Caramalt 30 EBC 0 lbs. 5.3 oz 150 grams 3.9%
Crystal Malt 130 EBC 0 lbs. 5.3 oz 150 grams 3.8%

Hop Variety Type Alpha Time lb: oz grams Ratio
Southern Cross Whole 13.2 % 60 mins 0 lbs. 0.4 oz 10 grams 20.3%
Southern Cross Whole 13.2 % 15 mins 0 lbs. 0.7 oz 21 grams 40.3%
Southern Cross Whole 13.2 % 0 mins 0 lbs. 0.7 oz 20 grams 39.4%

Final Volume: 19 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Total Liquor: 27.8 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 75 %
Bitterness: 34 EBU
Colour: 17 EBC

There’s a couple of firsts here. First batch of 19l (for the cornie). First temperature controlled ferment for an ale (to try and avoid recent taint problems). First use of a hop tea at the end of the ferment (25g of Southern Cross in a caffetiere). First post ferment crash cool (to try and clear it before kegging).

FG ended up a fair bit below 1011, at around 1006, and it’s now sat in a cornie under 10psi of CO2.

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