Beavertown Gamma Ray — Brewday Checklist

Mash Liquor

• Heat 11.89 L to 70.3°C

Grain Bill

• Extra Pale Maris Otter (Crisp) – 4 kg
• Cara (Crisp) – 0.21 kg
• Caragold (Crisp) – 0.12 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 60 min: Add 7 g Columbus (Tomahawk)
• At 15 min: Add 8 g Amarillo
• At 15 min: Add 8 g Bravo
• At 15 min: Add 8 g Columbus (Tomahawk)
• At 15 min: Add 8 g Mosaic (HBC 369)
• At 15 min: Add 0.25 tsp Irish Moss

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x Safale American (DCL/Fermentis)
• Ferment at 19.4°C
• Dry hop: 52 g Citra
• Dry hop: 42 g Amarillo
• Dry hop: 16 g Calypso