Sub-Zero Pale — Brewday Checklist

Mash Liquor

• Heat 11.55 L to 70.3°C

Grain Bill

• Maris Otter (Crisp) – 3.4 kg
• Crystal Malt - 60L (Thomas Fawcett) – 0.4 kg
• Wheat Malt, Pale (Weyermann) – 0.4 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 60 min: Add 10 g Target
• At 10 min: Add 20 g Cascade
• At 15 min: Add 2.00 g Protafloc
• At 5 min: Add 15.00 g Orange Peel, Bitter

Whirlpool

• For 20 min: Add 50 g Cascade
• For 20 min: Add 10 g Centennial (pellet)

Primary Fermentation

• Pitch yeast: 0 x Safale American (DCL/Fermentis)
• Ferment at 18.3°C
• Dry hop: 30 g Cascade
• Dry hop: 10 g Centennial (pellet)