Laurel & Ash — Brewday Checklist

Mash Liquor

• Heat 24.88 L to 69.2°C
• Add Calcium Chloride – 2.60 g
• Add Gypsum (Calcium Sulfate) – 1.45 g
• Add Salt – 1.04 g
• Add Lactic Acid – 0.25 ml
• Add Epsom Salt (MgSO4) – 0.25 g
• Add Baking Soda – 0.04 g

Grain Bill

• Oak Smoked Wheat Malt – 2 kg
• BEST Beechwood Smoked Malt – 1 kg
• German Pilsen (Crisp) – 0.8 kg
• Corn Sugar (Dextrose) – 0.2 kg

Sparge Liquor

• Heat 8.37 L sparge water
• Add Calcium Chloride – 0.88 g
• Add Gypsum (Calcium Sulfate) – 0.49 g
• Add Salt – 0.35 g
• Add Epsom Salt (MgSO4) – 0.08 g
• Add Baking Soda – 0.01 g

Boil

• Start 60-minute boil
• At 15 min: Add 10 g Hallertauer Mittelfrueh
• At 15 min: Add 1.00 Items TMM ProMix
• At 5 min: Add 2.00 Items Bay Leaves

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 2 x Wildbrew Philly Sour (Lallemand)
• Ferment at 19.4°C
• Add 0.53 ml NBS Clarity
• Add 1.00 Items ALDC
• Dry hop: none