Centenary — Brewday Checklist

Mash Liquor

• Heat 18.2 L to 70.4°C

Grain Bill

• Maris Otter (Crisp) – 6.75 kg
• Brown Sugar, Light – 0.6 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 30 min: Add 20 g Centennial
• At 30 min: Add 15 g Simcoe
• At 15 min: Add 22 g Centennial (pellet)
• At 15 min: Add 18 g Centennial
• At 15 min: Add 10 g Amarillo
• At 15 min: Add 2.00 g Protafloc

Whirlpool

• For 20 min: Add 40 g Centennial (pellet)
• For 20 min: Add 10 g Chinook (pellet)

Primary Fermentation

• Pitch yeast: 0 x Safale American (DCL/Fermentis)
• Ferment at 18.3°C
• Dry hop: 50 g Centennial (pellet)