| Name | Type | Weight | % | Lovibond |
|---|---|---|---|---|
| Pale Ale Malt(United States) | grain | 5.00 kg | 79% | 3.5°L |
| Munich Malt - Light (6L)(Germany) | grain | 0.25 kg | 4% | 6°L |
| Wheat Malt(Germany) | grain | 0.25 kg | 4% | 2°L |
| CaraPils / Dextrin Malt(United States) | grain | 0.15 kg | 2% | 1.5°L |
| Golden Promise(United Kingdom) | grain | 0.50 kg | 8% | 2.5°L |
| Aromatic Malt(Belgium) | grain | 0.10 kg | 2% | 26°L |
| Maltodextrin(United States) | adjunct | 0.10 kg | 2% | 0°L |
| Total | 6.35 kg | 100% | ||
| Name | Usage | Weight | AA% | Time |
|---|---|---|---|---|
| Simcoe(United States) | Boil | 25.0 g | 13.0% | 60 min |
| Simcoe(United States) | Boil | 15.0 g | 13.0% | 10 min |
| Citra(United States) | Boil | 15.0 g | 13.0% | 10 min |
| Citra(United States) | Whirlpool (78°C) | 35.0 g | 13.0% | 20 min |
| Sultana(United States) | Whirlpool (78°C) | 25.0 g | 7.5% | 20 min |
| Simcoe(United States) | Whirlpool (78°C) | 10.0 g | 13.0% | 20 min |
| Simcoe(United States) | Dry hop | 50.0 g | 13.0% | 3 d |
| Sultana(United States) | Dry hop | 75.0 g | 7.5% | 3 d |
| Citra(United States) | Dry hop | 50.0 g | 13.0% | 3 d |
| Total | 300.0 g | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Voss Kveik(Voss Kveik) | Lallemand | 1 pkt | 79% | 25°C–40°C |
| Total | 1 pkt | |||
| Name | Type | Amount | Usage | Time |
|---|---|---|---|---|
| Wyeast Nutrient | Nutrient | 2.2 g | boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 71°C | 22.0 L |
| Sparge water | 76°C | 11.0 L |
| Total water | 33.0 L | |
| Mash volume | 26.2 L | |
| Boil volume (hot) | 27.0 L | |
| 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 | 33°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 33°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 33°C | 3 d | 10–12 |
| Cold crash | Cold crash | 2°C | 2 d | 13–14 |
| Total (4 phases) | 33°C → 33°C → 33°C → 2°C | 14 d | ||