2008 Sapphire Cream Ale
Recipe Specifications
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Batch Size: 24.50 L
Boil Size: 36.03 L
Estimated OG: 1.044 SG
Estimated Color: 6.0 SRM
Estimated IBU: 33.5 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes
Ingredients:
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| Amount | Item | Type | % or IBU |
| 3.60 kg | Maris Otter (Crisp) (4.0 SRM) | Grain | 72.00 % |
| 1.00 kg | Munich I (Weyermann) (7.1 SRM) | Grain | 20.00 % |
| 0.40 kg | Wheat Malt (Barrett Burston) (1.5 SRM) | Grain | 8.00 % |
| 15.00 gm | Sapphire [4.50 %] (90 min) (Mash Hop) | Hops | 1.5 IBU |
| 15.00 gm | Sapphire [4.50 %] (60 min) | Hops | 7.2 IBU |
| 22.00 gm | Challenger [7.90 %] (60 min) | Hops | 18.5 IBU |
| 15.00 gm | Sapphire [4.50 %] (20 min) | Hops | 4.4 IBU |
| 20.00 gm | Sapphire [4.50 %] (5 min) | Hops | 1.9 IBU |
| 25.00 gm | Sapphire (Dry Hop 15 mins into chill) | Hops | |
| Misc | |||
| 0.96 mg | Sodium Metabisulphite (Mash 60.0 min) | Misc | |
| 1.00 tsp | Irish Moss (Boil 10.0 min) | Misc | |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 min) | Misc | |
| 1 Pkgs | American Ale (Craftbrewer) | Yeast |
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.00 kg
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Single Infusion, Light Body
| Step Time | Name | Description | Step Temp |
| 60 min | Mash In | Add 13.61 L of water at 71.1 C | 64.0 C |
| 10 min | Mash Out | Add 7.57 L of water at 99.2 C | 75.6 C |
