Ale of the Century — Brewday Checklist

Mash Liquor

• Heat 13.12 L to 73.4°C

Grain Bill

• Flagon Pale Ale Malt – 4 kg
• Munich Malt – 0.4 kg
• Wheat, Torrified (Thomas Fawcett) – 0.4 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 30 min: Add 12 g Centennial
• At 15 min: Add 12 g Centennial
• At 15 min: Add 2.00 g Protafloc

Whirlpool

• For 60 min: Add 12 g Centennial

Primary Fermentation

• Pitch yeast: 0 x West Coast Style Ale Yeast (Neale's Brewing Supplies)
• Ferment at 19.4°C
• Dry hop: 24 g Centennial