Absolute Apex

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00v1.0All Grain20.0 L60 min boil

21C Hazy IPA80%(4/5)

Grain & fermentables

Name	Type	Added	Weight	%	Color
Crisp Extra Pale Maris Otter(United Kingdom)	Malt	Mash	2.5 kg	36.8%	2 EBC
Golden Promise(United Kingdom)	Malt	Mash	2.5 kg	36.8%	4.9 EBC
Wheat Malt(Germany)	Malt	Mash	1 kg	14.7%	3.9 EBC
Aromatic Malt(Belgium)	Malt	Mash	300 g	4.4%	46.2 EBC
Maltodextrin(United States)	Adjunct	Mash	300 g	4.4%	0 EBC
CaraPils / Dextrin Malt(United States)	Malt	Mash	200 g	2.9%	3 EBC
Total			6.8 kg	100%

Total grain: 6.8 kgGrain/liter: 0.34 kg/LEfficiency: 73%

Name	Usage	Weight	AA%	IBU	Time
Sultana(United States)	Boil	10 g	7.5%	7.528%	60 min
Sultana(United States)	Boil	20 g	7.5%	5.421%	10 min
Sultana(United States)	Whirlpool (80°C)	170 g	7.5%	8.834%	25 min
Citra(United States)	Whirlpool (80°C)	50 g	13%	4.517%	25 min
Sultana(United States)	Dry hop	100 g	7.5%	—	3 d
Citra(United States)	Dry hop	100 g	13%	—	3 d
Total		450 g		26

Bittering: 10 gAroma: 240 gDry hop: 200 gAroma g/L: 12.0Dry hop g/L: 10.0BU:GU: 0.34

Per variety

Sultana300 gCitra150 g

Name	Lab	Quantity	Attenuation	Temp
Fermoale New-E(New-E)	AEB	2 pkt	73%	17°C–23°C
Total		2 pkt

Attenuation: 73–73%Temperature: 17°C–23°C

KalmarSO4:Cl 0.18 (Very malty)Estimated mash pH 5.36

Source waterTarget

Ca²+1762

Mg²+44

Na+3232

SO₄²⁻1919

Cl⁻24104

HCO₃⁻8989

Resulting water profile

Calcium Ca²+

62 ppm

Magnesium Mg²+

4 ppm

Sodium Na+

32 ppm

Sulfate SO₄²⁻

19 ppm

Chloride Cl⁻

104 ppm

Bicarbonate HCO₃⁻

89 ppm

SO4:Cl 0.18 (Very malty)RA 26 (Light–medium)

To add

	Total	Mash water (20.4 L)	Sparge water (9.9 L)
Lactic acid (88%)	4 mL	4 mL	—
Calcium chloride – CaCl₂	5 g	3.4 g	1.6 g

Estimated mash pH

5.36In rangeTarget: 5.2–5.6

Phase	Type	Temp	Days	Day
Primary fermentation	Primary fermentation	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