MOBA SMASH - Attempt 1

This beer will be known as a MOBA SMASH. This is beacuse it is a Maris Otter Base Ale Single Malt and Single Hop. Ontop of this base, add differnet yeasts and hops.

1. Treat 22L of water and adjust pH to 5.2.
   
   
2. Separate 12L for mashing and 10L for sparging.
   
   
3. Heat water to strike temperatures.
   
   
4. Crack grain and mix with rice hulls. At temperature, add grain and begin a standard mash cycle.
   
   
5. At 15 minutes prior to the end of the mash, heat the sparge water to 80 degrees Celsius.
   
   
6. Remove grain from the wash. Sparge and drain. Boil immediately and prepare hop additions.
   
   
7. Install whirlpool arm, hop spider basket and ensure recirculation is occuring.
   
   
8. Begin a 40 minute hop which takes into account this is a non-chill recipe. Traditionally this would be a 60 minute hop boil for bittering only.
   
   
9. At 5 minutes before the end of the boil, add all adjuncts, whirlfloc tablet and yeast nutrient and dissovle. Begin passing the wort through a pump which is cycling through cold water. This will "take the edge off" the heat.
   
   
10. At flamout, remove heat and cycle the wort through the chilling coil. When the temperature has dropped by at least mash-temperatures, fill the beer into a bladder bag and seal until ready to ferment. There should be around 18-20L of wort.
    
    
11. Allow the beer to come to room temperature and then divide up into 3 separate fermenters that have been cleaned and sterilized.
    
    
12. SAF04 (a), SAF05 (b) and DiamondLager (c) yeast will be used in 3 fermenters.
    (a) Hop with Ekuanaut (40g)
    (b) Hop with Ekuanaut (10g), Citra (10g), Simcoe (10g), Amarillo (10g)
    (c) Hop with Hurzbrucker (50g)
    
    Note*: Beer A will be a Sessionable Ale, Beer B will be an "IPA" classic and Beer C will be a Pilsner/Lager basic.
    
    
13. Add the matching yeast's to the correct fermenter and seal. Place the fermenters in a dark, cold environment and allow 2 weeks of fermentation and sedimentation time.
    
    
14. Cold crash at 2 degrees Celsius for 3 days. Pre-connect the fermenters (as if they were kegs) to the lines in the beer fridge. This will make it easy to remove the beer at the end using the taps without losing any heat.