Bigger Oregonian — Brewday Checklist

Mash Liquor

• Heat 20.34 L to 68.8°C

Grain Bill

• Pale Ale, Low Colour Maris Otter (Simpsons) – 4.7 kg
• Caravienne Malt – 0.3 kg
• BEST Chit Malt – 0.2 kg
• Vienna Malt (Crisp) – 0.2 kg
• Rye, Malted (Simpsons) – 0.1 kg

Sparge Liquor

• Heat 14.89 L sparge water

Boil

• Start 60-minute boil
• At 60 min: Add 10 g Magnum
• At 15 min: Add 12.5 g BRU-1
• At 5 min: Add 20 g BRU-1
• At 10 min: Add 5.00 g Irish Moss

Whirlpool

• For 20 min: Add 60 g Citra
• For 20 min: Add 20 g BRU-1

Primary Fermentation

• Pitch yeast: 0 x LAX (WHCLAB)
• Ferment at 19.4°C
• Add 0.50 ml NBS Clarity
• Dry hop: 60 g Columbus (Tomahawk)
• Dry hop: 60 g Simcoe
• Dry hop: 20 g Mosaic