Mash 64°C, 60 min. Lactic to 5.6, mash and sparge.
75 min boil. Saaz to bitter, Goldings late, dextrose at 10.
Whirlpool 20 min at 75°C, Goldings and Saaz.
Nutrient and half a zinc tablet into boiling wort at flameout, cooled, into the fermenter.
24.5 L at 1.053. NZ$57.
Fermentation
BE-134, 1.5 packets, pitched at 20.5°C and free-rose to 26°C. The All Rounder held 15 psi on the spunding valve at that temperature. Crashed to 5°C, which pulled the headspace down to about 7 psi, roughly 2 volumes.
Keg
23 litres. Topping up on gas to 17 psi at 7°C, to settle at 2.7 volumes.
How it turned out
Owen, first pour while it was still carbonating: “Initial taste, picking up a dominant Belgian yeast taste true to style. I’m detecting forward hop aromas on the nose. Nice clear crisp dry mouthfeel.”