Photon — Brewday Checklist

Mash Liquor

• Heat 16.09 L to 69.7°C
• Add Lactic Acid – 7.31 ml
• Add Epsom Salt (MgSO4) – 2.28 g
• Add Gypsum (Calcium Sulfate) – 1.87 g
• Add Calcium Chloride – 0.75 g
• Add Salt – 0.17 g
• Add Sodium Metabisulfite – 0.13 g

Grain Bill

• Extra Pale Maris Otter® Malt (Crisp) – 2.8 kg
• Wheat Malt (Crisp) – 2 kg
• Munich Malt (Simpsons) – 0.25 kg
• Cara-Pils/Dextrine – 0.2 kg

Sparge Liquor

• Heat 18.61 L sparge water
• Add Sodium Metabisulfite – 0.14 g
• Add Lactic Acid – 7.12 ml
• Add Epsom Salt (MgSO4) – 2.64 g
• Add Gypsum (Calcium Sulfate) – 2.16 g
• Add Calcium Chloride – 0.87 g
• Add Salt – 0.20 g

Boil

• Start 60-minute boil
• At 60 min: Add 10 g Cascade
• At 10 min: Add 20 g Citra
• At 10 min: Add 10 g Amarillo
• At 10 min: Add 10 g Mosaic (HBC 369)
• At 15 min: Add 1.00 Items TMM ProMix
• At 5 min: Add 1.00 Items Lime (whole)
• At 5 min: Add 1.00 Items Orange (whole)

Whirlpool

• For 20 min: Add 25 g Citra
• For 20 min: Add 15 g Mosaic (HBC 369)
• For 20 min: Add 10 g Cascade
• For 20 min: Add 1.00 Items Orange (whole)

Primary Fermentation

• Pitch yeast: 0 x Safale American (DCL/Fermentis)
• Ferment at 19.4°C
• Add 0.53 ml NBS Clarity
• Add 1.00 Items ALDC
• Dry hop: 20 g Citra
• Dry hop: 10 g Mosaic (HBC 369)