Grain bill
| Gladfield American Ale Malt | 5.7 kg | 87.7% |
| Gladfield Toffee Malt | 0.4 kg | 6.2% |
| Gladfield Sour Grapes Malt | 0.2 kg | 3.1% |
Adjuncts
| Whirlfloc | 1 g @ 10 min |
| Yeast nutrient | 2 g @ 10 min |
Hop schedule
| Ekuanot | 15g | 30g | 40g | 30g | 20g | 165g |
Water additions
| Calcium Chloride | 2 g in mash |
| Calcium Sulphate | 4 g in mash |
| Magnesium Sulphate | 8 g in mash |
| Lactic acid (88%) | 1-2 ml in mash |
Tasting notes
SMASH-style APA with Ekuanot expressing lime, berry and tropical notes across every stage. Toffee malt adds subtle caramel depth. Clean BRY-97 fermentation.
About This Beer
Owen brewing Matt’s Ekuanot recipe twelve days after the original. A near-SMASH APA built around a single hop distributed across every stage, from the 60 minute addition through to a large day-5 dry hop.
The grain bill keeps it simple. American Ale dominates, with Toffee for a hint of caramel and a small Sour Grapes addition to assist mash pH.
The whirlpool
Worth recording as a technique: heat off at the flameout addition, rapid cool to 80°C, then hold at 80°C for the next addition. That preserves hop volatiles which higher temperatures would drive off.
Fermentation
BRY-97 at 19°C with a raised rest phase at 21°C. Carbonated naturally by pressure capture after the dry hop.