This was my second brewday in a 24 hour period, just so I can join in the with the Leeds International Beer Festival, homebrew competition! Very basic recipe, very brief write up.
I thought I should stick with the pack and use a Tour de France inspired name. I quite liked Sticky Bidon “the term used to describe what happens when a rider gets a new water bottle from the team car. They tend to hang onto it for longer than necessary to get a free tow for a hundred metres or so“. But, went with Feed Zone “a designated section of the race where riders pick up musettes from the soigneurs”. A talking point…OK!
You can find the source of that interesting information and other Tour-lingo, here.
Original Gravity (OG): 1.050
Final Gravity (FG): 1.011
Alcohol (ABV): 5.0%
Colour (EBC): 10
Bitterness (IBU): 46 (Average)
4.26kg Pale Ale Malt
0.11kg Crystal Malt 60L
12g Warrior (leaf) (18.2% Alpha) FWH
30g Citra (pellet) (14.4% Alpha) @10 minutes from the end (boil)
80g Citra (pellet) (14.4% Alpha) @0 minutes from the end (aroma)
100g Citra (pellet) (14.4% Alpha) dry hop
Safale US-05 Ale Yeast (dry) 1pkt of 11.5g
Strike temp of 74C, 11.4L liquor for 4.37kg grain. Mashed in at 66C (single step infusion). Mashed for 75 minutes. Sparged at 76C 18.6L liquor. 60 minute boil.
I collected 19L of wort, post boil, with an OG of 1.051. Pitched the yeast at 20C.
I’ll be transferring to secondary and adding the dry hops.