| Namn | Typ | Vikt | % | Lovibond |
|---|---|---|---|---|
| Maris Otter(United Kingdom) | grain | 5.00 kg | 91% | 3.5°L |
| Wheat Malt(Germany) | grain | 0.25 kg | 5% | 2°L |
| Flaked Oats(United States) | adjunct | 0.25 kg | 5% | 1.02°L |
| Totalt | 5.50 kg | 100% | ||
| Namn | Användning | Vikt | AA% | Tid |
|---|---|---|---|---|
| Sabro(United States) | Kok | 25.0 g | 14.5% | 20 min |
| Citra(United States) | Kok | 25.0 g | 13.0% | 20 min |
| Citra(United States) | Whirlpool (78°C) | 25.0 g | 13.0% | 25 min |
| Sabro(United States) | Whirlpool (78°C) | 25.0 g | 14.5% | 25 min |
| Citra(United States) | Dry hop | 100.0 g | 13.0% | 3 d |
| Sabro(United States) | Dry hop | 100.0 g | 14.5% | 3 d |
| Totalt | 300.0 g | |||
| Namn | Lab | Antal | Dämpning | Temp |
|---|---|---|---|---|
| LalBrew Verdant IPA(Verdant IPA) | Lallemand | 1 pkt | 77% | 18°C–23°C |
| Totalt | 1 pkt | |||
| Namn | Typ | Mängd | Användning | Tid |
|---|---|---|---|---|
| Wyeast Nutrient | Jästnäring | 5 g | boil | 10 min |
| Namn | Temperatur | Volym |
|---|---|---|
| Mäskvatten | 73°C | 16.5 L |
| Lakvatten | 76°C | 11.7 L |
| Totalt vatten | 28.2 L | |
| Mäskvolym | 20.1 L | |
| Kokvolym (het) | 23.0 L | |
| Steg | Typ | Temp | Tid | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 67°C | 60 min | — |
| Mash out | Temperatur | 76°C | 10 min | — |
| Totalt (2 steg) | 67°C → 76°C | 70 min | ||
| Fas | Typ | Temp | Dagar | Dag |
|---|---|---|---|---|
| Primary fermentation | Primärjäsning | 21°C | 7 d | 1–7 |
| Diacetyl rest | Diacetylvila | 22°C | 2 d | 8–9 |
| Dry hopping | Torrhumling | 21°C | 3 d | 10–12 |
| Cold crash | Kallkrasch | 2°C | 2 d | 13–14 |
| Totalt (4 faser) | 21°C → 22°C → 21°C → 2°C | 14 d | ||