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Mash

The initial layout of the recipe is in Brewfather. Haven't used either Warrior or Nelson Sauvin hops before, so a bit of an experiment there too.

• 4.7kg 2-row

• 700g Munich 1

• 200g Caramunich

All in all, the mash process was straightforward, but my mill was a little too fine, ending up with some flour causing a slow recirculation during mash and a slow sparge. Might try wet conditioning the malt next time.

Aiming for a preboil of 1.049 I ended up at 1.047, which was pretty close for a first time.

Boil

• 60m - 15g Warrior

• 40m - 15g Chinook, 15g Warrior

• 10m - 10g Chinook, 10g Nelson Sauvin, Whirfloc, yeast nutrient

• Whirlpool 20m - 30g Nelson, 10g Chinook

Aiming for a gravity of 1.055 I ended up at 1.052, which was pretty close for a first time.

Fermentation

33 degrees C, all over in about 2 days!

• Dry Hop day 1 - 30g Nelson

Cold crash under pressure, kegged and carbed and drinkable in about 4 days end to end.