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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Golden Promise(United Kingdom) | Malt | Mash | 4 kg | 64% | 6.9 EBC |
| Flaked Oats(United States) | Adjunct | Mash | 750 g | 12% | 2 EBC |
| Crisp Extra Pale Maris Otter(United Kingdom) | Malt | Mash | 600 g | 9.6% | 4.3 EBC |
| Crisp Cara Malt(United Kingdom) | Malt | Mash | 500 g | 8% | 51.2 EBC |
| Wheat Malt(Germany) | Malt | Mash | 400 g | 6.4% | 3.9 EBC |
| Total | 6.25 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Cascade(United States) | Mash | 10 g | 6.7% | — | 0 min |
| Citra(United States) | Whirlpool (75°C) | 50 g | 13% | 3.144% | 25 min |
| Amarillo(United States) | Whirlpool (75°C) | 40 g | 8.5% | 1.623% | 25 min |
| Cascade(United States) | Whirlpool (75°C) | 40 g | 6.7% | 1.318% | 25 min |
| Sabro(United States) | Whirlpool (75°C) | 15 g | 14.5% | 1.015% | 25 min |
| Citra(United States) | Dry hop | 50 g | 13% | — | 5 d |
| Sabro(United States) | Dry hop | 15 g | 14.5% | — | 5 d |
| Amarillo(United States) | Dry hop | 35 g | 8.5% | — | 5 d |
| Cascade(United States) | Dry hop | 20 g | 6.7% | — | 5 d |
| Sabro(United States) | Dry hop | 20 g | 14.5% | — | 3 d |
| Citra(United States) | Dry hop | 50 g | 13% | — | 3 d |
| Amarillo(United States) | Dry hop | 25 g | 8.5% | — | 3 d |
| Total | 370 g | 7 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Voss Kveik(Voss Kveik) | Lallemand | 1 pkt | 79% | 25°C–40°C |
| Total | 1 pkt | |||
| Name | Type | Amount | Use in | Time |
|---|---|---|---|---|
| Citric Acid | Preservative | 2 g | Boil | 10 min |
| Wyeast Nutrient | Nutrient | 2 g | Boil | 10 min |
| Maltodextrin | Other | 100 g | Boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 76°C | 18.8 L |
| Sparge water | — | 10.1 L |
| Total water | 28.8 L | |
| Mash volume | 22.9 L | |
| Pre-boil volume | 23.0 L | |
| Boil volume (hot) | 23.8 L | |
| Total | Mash water (18.8 L) | Sparge water (10.1 L) | |
|---|---|---|---|
| Lactic acid (88%) | 2 mL | 2 mL | — |
| Gypsum – CaSO₄ | 2.5 g | 1.6 g | 0.9 g |
| Calcium chloride – CaCl₂ | 7 g | 4.6 g | 2.4 g |
| 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 fermentation | 36°C | 3 d | 1–3 |
| Dry hopping | Dry hopping | 36°C | 5 d | 4–8 |
| Cold crash | Cold crash | 2°C | 2 d | 9–10 |
| Total (3 phases) | 36°C → 36°C → 2°C | 10 d | ||