Facets - Harlequin — Brewday Checklist

Mash Liquor

• Heat 16.46 L to 72°C
• Add Lactic Acid – 6.30 ml
• Add Epsom Salt (MgSO4) – 5.27 g
• Add Salt – 0.33 g

Grain Bill

• Extra Pale Maris Otter (Crisp) – 4.3 kg
• Munich Malt – 0.43 kg
• Wheat, Torrified (Thomas Fawcett) – 0.43 kg

Sparge Liquor

• Heat 17.62 L sparge water
• Add Lactic Acid – 6.40 ml
• Add Epsom Salt (MgSO4) – 5.64 g
• Add Salt – 0.36 g

Boil

• Start 60-minute boil
• At 30 min: Add 15 g Harlequin
• At 15 min: Add 15 g Harlequin
• At 15 min: Add 2.00 g Protafloc
• At 0 min: Add 1.00 g TMM Concentrated Yeast Vit

Whirlpool

• For 20 min: Add 50 g Harlequin

Primary Fermentation

• Pitch yeast: 1 x Safale American (DCL/Fermentis)
• Ferment at 19.4°C
• Add 0.50 ml NBS Clarity
• Dry hop: 100 g Harlequin
• Dry hop: 100 g Harlequin