Jack Hammer — Brewday Checklist

Mash Liquor

• Heat 15.73 L to 70.4°C

Grain Bill

• Extra Pale Maris Otter (Crisp) – 5.8 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 30 min: Add 18.75 g Centennial (pellet)
• At 30 min: Add 18.75 g Columbus (Tomahawk)
• At 15 min: Add 2.00 g Protafloc

Whirlpool

• For 20 min: Add 50 g Centennial (pellet)
• For 20 min: Add 25 g Columbus (Tomahawk)

Primary Fermentation

• Pitch yeast: 0 x Safale American (DCL/Fermentis)
• Ferment at 18.3°C
• Dry hop: 100 g Amarillo
• Dry hop: 100 g Citra
• Dry hop: 100 g Simcoe