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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Maris Otter(United Kingdom) | Malt | Mash | 5 kg | 90.9% | 6.9 EBC |
| Flaked Oats(United States) | Adjunct | Mash | 250 g | 4.5% | 2 EBC |
| Wheat Malt(Germany) | Malt | Mash | 250 g | 4.5% | 3.9 EBC |
| Total | 5.5 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Sabro(United States) | Boil | 25 g | 14.5% | 25.348% | 20 min |
| Citra(United States) | Boil | 25 g | 13% | 22.743% | 20 min |
| Citra(United States) | Whirlpool (78°C) | 25 g | 13% | 2.24% | 25 min |
| Sabro(United States) | Whirlpool (78°C) | 25 g | 14.5% | 2.55% | 25 min |
| Citra(United States) | Dry hop | 100 g | 13% | — | 3 d |
| Sabro(United States) | Dry hop | 100 g | 14.5% | — | 3 d |
| Total | 300 g | 53 | |||
| 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 | 73°C | 16.5 L |
| Sparge water | — | 11.7 L |
| Total water | 28.2 L | |
| Mash volume | 20.1 L | |
| Pre-boil volume | 23.0 L | |
| Boil volume (hot) | 23.8 L | |
| Total | Mash water (16.5 L) | Sparge water (11.7 L) | |
|---|---|---|---|
| Epsom salt – MgSO₄ | 0.5 g | 0.3 g | 0.2 g |
| Table salt – NaCl | 1.5 g | 0.9 g | 0.6 g |
| Gypsum – CaSO₄ | 2 g | 1.2 g | 0.8 g |
| Calcium chloride – CaCl₂ | 4.5 g | 2.6 g | 1.9 g |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | 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 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 | ||