Fairwater Facets Noir — Brewday Checklist

Mash Liquor

• Heat 15.3 L to 72.3°C
• Add Epsom Salt (MgSO4) – 8.57 g
• Add Lactic Acid – 5.29 ml
• Add Salt – 1.85 g

Grain Bill

• Extra Pale Maris Otter (Crisp) – 3.5 kg
• Munich Malt – 0.4 kg
• Wheat, Torrified (Thomas Fawcett) – 0.4 kg
• Caramalt (Simpsons) – 0.3 kg
• Carafa Special III (Weyermann) – 0.2 kg
• Dark Crystal (Crystal 400) (Crisp) – 0.2 kg
• Carafa Special I (Weyermann) – 0.1 kg

Sparge Liquor

• Heat 18.78 L sparge water
• Add Epsom Salt (MgSO4) – 7.00 g
• Add Lactic Acid – 5.72 ml
• Add Salt – 1.51 g

Boil

• Start 60-minute boil
• At 30 min: Add 8 g Bramling Cross
• At 30 min: Add 7 g Sorachi Ace
• At 15 min: Add 8 g Bramling Cross
• At 15 min: Add 7 g Sorachi Ace
• At 15 min: Add 2.00 g Protafloc
• At 0 min: Add 1.00 g TMM Concentrated Yeast Vit

Whirlpool

• For 20 min: Add 8 g Bramling Cross
• For 20 min: Add 7 g Sorachi Ace

Primary Fermentation

• Pitch yeast: 1 x Safale American (DCL/Fermentis)
• Ferment at 19.4°C
• Add 0.50 ml NBS Clarity
• Dry hop: 25 g Citra