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Clone från Tree house.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| 2-Row Pale Malt(United States) | Malt | Mash | 5.64 kg | 84.8% | 3.5 EBC |
| Flaked Oats(United States) | Adjunct | Mash | 669 g | 10.1% | 2 EBC |
| CaraMunich I(Germany) | Malt | Mash | 342 g | 5.1% | 67 EBC |
| Total | 6.65 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Magnum(United States) | Boil | 15 g | 12.5% | 19.545% | 60 min |
| Citra(United States) | Boil | 10 g | 13% | 8.219% | 20 min |
| Simcoe(United States) | Boil | 10 g | 13% | 8.219% | 20 min |
| Amarillo(United States) | Boil | 10 g | 8.5% | 5.412% | 20 min |
| Citra(United States) | Whirlpool (80°C) | 10 g | 13% | 0.72% | 15 min |
| Simcoe(United States) | Whirlpool (80°C) | 10 g | 13% | 0.72% | 15 min |
| Amarillo(United States) | Whirlpool (80°C) | 10 g | 8.5% | 0.41% | 15 min |
| Citra(United States) | Dry hop | 50 g | 13% | — | 3 d |
| Simcoe(United States) | Dry hop | 50 g | 13% | — | 3 d |
| Amarillo(United States) | Dry hop | 50 g | 8.5% | — | 3 d |
| Total | 225 g | 43 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Verdant IPA(Verdant IPA) | Lallemand | 1 pkt | 77% | 18°C–23°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 72°C | 18.0 L |
| Sparge water | — | 10.2 L |
| Total water | 28.2 L | |
| Mash volume | 22.3 L | |
| Pre-boil volume | 24.0 L | |
| Boil volume (hot) | 24.8 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.
| Total | Mash water (18 L) | Sparge water (10.2 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 4 g | 2.6 g | 1.4 g |
| Calcium chloride – CaCl₂ | 3 g | 1.9 g | 1.1 g |
| Epsom salt – MgSO₄ | 1.5 g | 1 g | 0.5 g |
| Baking soda – NaHCO₃ | 1.5 g | 1 g | 0.5 g |
| Chalk – CaCO₃ | 0.5 g | 0.3 g | 0.2 g |
| Lactic acid (88%) | 2.6 mL | 2.6 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Sackarisering | Infusion | 65°C | 60 min | 2.7 L/kg |
| Total (1 steps) | 65°C | 60 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 21°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 22°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 21°C | 3 d | 10–12 |
| Cold crash | Cold crash | 2°C | 2 d | 13–14 |
| Total (4 phases) | 21°C → 22°C → 21°C → 2°C | 14 d | ||
Source: https://www.youtube.com/watch?v=zCbtk8QT8gE