The recipe makes 20 to 25 litres (not pints..) depending on how good the pale malt is, some convert to sugars better than others.
5 kg Marris Otter pale malt
500g Crystal Malt EBC 60
100g Terrified Wheat (head retention)
This is a 90 minute mash recipe, followed by 2 batch sparges and if the Hydrometer is still reading high enough a fly sparge to get the last of the sugars out the MT.
Target OG at this point is 1.045 (this is the variable one, neverr had lower than the 1.045, but have had higher from 'good' malt, I go with this and add cold water post boil.
Once mashed and in your boiler get it to the boil, leave it for 30 minutes (I find a 90 minute boil gives clearer beer) and then add the Cacade a follows
50g with 60 minutes remaining
40g with 10 minutes remaining I add Irish Moss at this point as well
10g at flame out.
Target OG here is 1.052 (I've had this come out at 1.065 with one brand of malt, that was liquored back to 45 litres to dilute to to my target OG, 'free' beer
Chill the wort and transfer to a Fermenting Vat
Pitch SafBrew S33 yeast
Expected FG is 1.010 (I've had lower, but not much)
Leave for two weeks, I've kegged after 1 week but the flavour is better if it's left on the yeast bed for two weeks.
Bottle, keg or cornie
Enjoy
