| Name | Type | Weight | % | Lovibond |
|---|---|---|---|---|
| Crisp Extra Pale Maris Otter(United Kingdom) | grain | 5.00 kg | 84% | 1.52°L |
| Weyermann Munich I(Germany) | grain | 0.40 kg | 7% | 6°L |
| Wheat Malt(Germany) | grain | 0.40 kg | 7% | 2°L |
| Crisp Crystal 150(United Kingdom) | grain | 0.15 kg | 3% | 85°L |
| Total | 5.95 kg | 100% | ||
| Name | Usage | Weight | AA% | Time |
|---|---|---|---|---|
| Magnum(United States) | Boil | 25.0 g | 12.5% | 60 min |
| Simcoe(United States) | Whirlpool (75°C) | 50.0 g | 13.0% | 25 min |
| Cascade(United States) | Whirlpool (75°C) | 50.0 g | 6.7% | 25 min |
| Simcoe(United States) | Dry hop | 50.0 g | 13.0% | 5 d |
| Centennial(United States) | Dry hop | 100.0 g | 10.3% | 5 d |
| Total | 275.0 g | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| Fermoale New-E(New-E) | AEB | 2 pkt | 73% | 17°C–23°C |
| Total | 2 pkt | |||
| Name | Type | Amount | Usage | Time |
|---|---|---|---|---|
| Whirlfloc | Clarifier | 1 st | boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 73°C | 17.9 L |
| Sparge water | 76°C | 13.8 L |
| Total water | 31.7 L | |
| Mash volume | 21.8 L | |
| Boil volume (hot) | 26.0 L | |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Försockringsrast | Infusion | 67°C | 60 min | — |
| Mash Out | Temperature | 76°C | 10 min | — |
| Total (2 steps) | 67°C → 76°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary | 20°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 22°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 20°C | 5 d | 10–14 |
| Cold crash | Cold crash | 2°C | 2 d | 15–16 |
| Total (4 phases) | 20°C → 22°C → 20°C → 2°C | 16 d | ||