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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Pale Ale Malt(United States) | Malt | Mash | 5 kg | 78.7% | 6.9 EBC |
| Golden Promise(United Kingdom) | Malt | Mash | 500 g | 7.9% | 4.9 EBC |
| Munich Malt - Light (6L)(Germany) | Malt | Mash | 250 g | 3.9% | 11.8 EBC |
| Wheat Malt(Germany) | Malt | Mash | 250 g | 3.9% | 3.9 EBC |
| CaraPils / Dextrin Malt(United States) | Malt | Mash | 150 g | 2.4% | 3 EBC |
| Aromatic Malt(Belgium) | Malt | Mash | 100 g | 1.6% | 51.2 EBC |
| Maltodextrin(United States) | Adjunct | Late | 100 g | 1.6% | 0 EBC |
| Total | 6.35 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Simcoe(United States) | Boil | 25 g | 13% | 32.564% | 60 min |
| Simcoe(United States) | Boil | 15 g | 13% | 7.114% | 10 min |
| Citra(United States) | Boil | 15 g | 13% | 7.114% | 10 min |
| Citra(United States) | Whirlpool (78°C) | 35 g | 13% | 2.35% | 20 min |
| Sultana(United States) | Whirlpool (78°C) | 25 g | 7.5% | 1.02% | 20 min |
| Simcoe(United States) | Whirlpool (78°C) | 10 g | 13% | 0.71% | 20 min |
| Simcoe(United States) | Dry hop | 50 g | 13% | — | 3 d |
| Sultana(United States) | Dry hop | 75 g | 7.5% | — | 3 d |
| Citra(United States) | Dry hop | 50 g | 13% | — | 3 d |
| Total | 300 g | 51 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Voss Kveik(Voss Kveik) | Lallemand | 1 pkt | 79% | 25°C–40°C |
| Total | 1 pkt | |||
| Name | Type | Amount | Use in | Time |
|---|---|---|---|---|
| Wyeast Nutrient | Nutrient | 2.2 g | Boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 71°C | 22.0 L |
| Sparge water | — | 11.0 L |
| Total water | 33.0 L | |
| Mash volume | 26.2 L | |
| Pre-boil volume | 27.0 L | |
| Boil volume (hot) | 28.0 L | |
| Total | Mash water (22 L) | Sparge water (11 L) | |
|---|---|---|---|
| Lactic acid (88%) | 3 mL | 3 mL | — |
| Gypsum – CaSO₄ | 6 g | 4 g | 2 g |
| Calcium chloride – CaCl₂ | 4.5 g | 3 g | 1.5 g |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 66°C | 60 min | — |
| Mash out | Temperature | 78°C | 10 min | — |
| Total (2 steps) | 66°C → 78°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 33°C | 1 d | 1–1 |
| Dry hopping | Dry hopping | 33°C | 3 d | 2–4 |
| Total (2 phases) | 33°C → 33°C | 4 d | ||