[Vol.L’s x IBU]
% utilization x Alpha Acid(%) x 1000
(A) INFUSION METHOD
Add 40 L water at 75C to bring mash to 65C-67C
Drain wort from mash, sparge with 75-80C until 40L is collected.
Run-off may be of sufficient gravity to use for a smaller beer.
(B) DECOCTION METHOD
22.5L water at 80C should bring mash to about 50C Add boiling water gradually to bring mash to 65-66C. Boil pots of grain (avoid liquid) to raise temperature.
Mash until Iodine test does not react.
Boil for 11/2 hours with 100 IBU hops. Add flavour hops for 30-40 min.
Add 1/4″ x 5″ piece ground liquorice root, boiled in 1/2 L water
Cool the wort, add a high attenuating yeast.
When gravity reaches about 1.020, or when activity slows, add Champagne or Eau de Vie yeast
Start Boil Vol.————41L
Start boil gravity———17Plato, or 1.070
Primary OSG———— 23-24 Plato, or 1.100