Camakau Golden Ale
27 liters
OG: 1056
FG: 1012
Alc.Vol.: 5,8%
IBU: 24
Malts and adjuncts:
Pale malt - 3,0kg
Pilsner - 2,0kg
Carahell - 0,6kg
Flaked Corn - 0,4kg
Mashing:
Strike water 24 liters, 60*C
Salt addition 2,4g CaCl, 2,4 CaSO4
Mashing steps:
10min - 57 *C
80min - 67*C
20min - 72*C
Mash-out 10 min - 78*C
Sparge volum 13 liters
Boiling - 90 min
Hop additions:
60min - 8,5g Citra (13,4%)
10min - 10,5g Citra (13,4%)
20,5g Ekuanot (15,6%)
0min - 15g Citra (13,4%)
35g Ekuanot (15,6%)
15min - Yeast nutrient 1/2 teaspoon
15min - 1g Protafloc
Note: 2 liters water added 5min before finished boil
Yeast 1pk Fermentis US-05
rehydrated
Pitching temperatur - 19*C
Fermenting:
14 days - 19*C
Dry-hop:
9Added 9.day of fermentation
20g Citra
30g Ekuanot
Cold-crashed for 2 days.
Carbonation:
Bottled with 7,5g/liter table sugar
2 weeks carbonation at room temperature
Maturing/Conditioning:
2-4 weeks
