| Name | Type | Weight | % | Lovibond |
|---|---|---|---|---|
| Maris Otter(United Kingdom) | grain | 3.50 kg | 65% | 2.79°L |
| CaraPils / Dextrin Malt(United States) | grain | 0.30 kg | 6% | 5.08°L |
| Torrified Oats(United Kingdom) | adjunct | 0.40 kg | 7% | 1.3°L |
| Flaked Oats(United States) | adjunct | 0.40 kg | 7% | 1°L |
| Maltodextrin(United States) | adjunct | 0.20 kg | 4% | 0°L |
| Torrified Wheat(United Kingdom) | adjunct | 0.30 kg | 6% | 1.5°L |
| Chit Malt(Germany) | grain | 0.30 kg | 6% | 1.3°L |
| Total | 5.40 kg | 100% | ||
| Name | Usage | Weight | AA% | Time |
|---|---|---|---|---|
| Citra(United States) | Whirlpool (77°C) | 50.0 g | 13.0% | 25 min |
| Sabro(United States) | Whirlpool (77°C) | 50.0 g | 14.5% | 25 min |
| Citra(United States) | Dry hop | 200.0 g | 13.0% | 6 d |
| Sabro(United States) | Dry hop | 100.0 g | 14.5% | 6 d |
| Total | 400.0 g | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Verdant IPA(Verdant IPA) | Lallemand | 2 pkt | 77% | 18°C–23°C |
| Total | 2 pkt | |||
| Name | Type | Amount | Usage | Time |
|---|---|---|---|---|
| Wyeast Nutrient | Nutrient | 5 g | boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 76°C | 16.2 L |
| Sparge water | 76°C | 11.9 L |
| Total water | 28.1 L | |
| Mash volume | 19.8 L | |
| Boil volume (hot) | 23.0 L | |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 69°C | 60 min | — |
| Mash out | Temperature | 75°C | 10 min | — |
| Total (2 steps) | 69°C → 75°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary | 21°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 22°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 21°C | 6 d | 10–15 |
| Cold crash | Cold crash | 2°C | 2 d | 16–17 |
| Total (4 phases) | 21°C → 22°C → 21°C → 2°C | 17 d | ||