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
A near-SMASH APA built around Ekuanot — 300g total of a single hop distributed across every stage from the 60-minute addition through to a large 165g dry hop on Day 5. The grain bill keeps it simple: American Ale Malt dominates at 87%, with Toffee Malt for a hint of caramel and a small amount of Sour Grapes Malt to assist mash pH.
The whirlpool technique Owen used here — heat off at the flameout addition, rapid cool to 80°C, then hold at 80°C for the next addition — preserves hop volatiles that would otherwise be driven off by higher temperatures. BRY-97, fermented at 19°C with a raised rest phase at 21°C.
OG 1.059, FG 1.012, ABV 6.4%. 23 litres. Carbonated naturally via pressure capture after the dry hop addition.