CROSSMYLOOF BREW ALL GRAIN RECIPE 23 Litres TITLE Old School Boddies STYLE English Pale Ale BATCH SIZE - FERMENTER VOL. (LITRES) 23 BOIL SIZE (LITRES) 27 BREW HOUSE EFFICIENCY 75% BOIL TIME (MINUTES) 75 ORIGINAL GRAVITY 1.036 FINAL GRAVITY 1.003 ABV 3.95% IBU 28.77 SRM COLOUR 6.6 FERMENTABLES: (kg) PALE ALE 2.5, 73.3% PILSNER 0.51, 15.0% CARAPILS 0.1, 2.9% TOFFIFIED WHEAT 0.1, 2.9% GOLDEN SYRUP/SUGAR (NOT SUPPLIED) 0.2, 5.9% HOPS:(g) N BREWER 24, Boil 75 Mins, IBU 21.07 GOLDINGS 24, Boil 15 Mins, IBU 7.7 GOLDINGS 6, Dry Hop 5 Days MASH: Mash Schedule 65c for 90 mins in 10.5l @ strike 71.5c Sparge 75c *Sparge until boil volume achieved Mash thickness 3kg/litre OTHER INGRIEDENTS: Irish Moss 0.5 tsp for 10 Boil YEAST: CML MIDLAND. Atten 75-80, Flocc high, Ferment @ 18/20 NOTES Mash PH adjust to 5.3 if you can.