| Name | Type | Weight | % | Lovibond |
|---|---|---|---|---|
| Crisp Extra Pale Maris Otter(United Kingdom) | grain | 3.50 kg | 50% | 1.02°L |
| Golden Promise(United Kingdom) | grain | 3.00 kg | 43% | 2.5°L |
| Aromatic Malt(Belgium) | grain | 0.30 kg | 4% | 23.45°L |
| CaraPils / Dextrin Malt(United States) | grain | 0.20 kg | 3% | 1.5°L |
| Total | 7.00 kg | 100% | ||
| Name | Usage | Weight | AA% | Time |
|---|---|---|---|---|
| Sultana(United States) | Boil | 20.0 g | 7.5% | 60 min |
| Sultana(United States) | Boil | 30.0 g | 7.5% | 20 min |
| Sultana(United States) | Boil | 20.0 g | 7.5% | 10 min |
| Sultana(United States) | Whirlpool (80°C) | 130.0 g | 7.5% | 25 min |
| Sultana(United States) | Dry hop | 200.0 g | 7.5% | 3 d |
| Total | 400.0 g | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| Fermoale New-E(New-E) | AEB | 2 pkt | 73% | 17°C–23°C |
| Total | 2 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 76°C | 21.0 L |
| Sparge water | 76°C | 9.4 L |
| Total water | 30.4 L | |
| Mash volume | 25.6 L | |
| Boil volume (hot) | 24.0 L | |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 69°C | 60 min | — |
| Mash out | Temperature | 78°C | 10 min | — |
| Total (2 steps) | 69°C → 78°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 | 3 d | 10–12 |
| Cold crash | Cold crash | 2°C | 2 d | 13–14 |
| Total (4 phases) | 20°C → 22°C → 20°C → 2°C | 14 d | ||