| Namn | Typ | Vikt | % | Lovibond |
|---|---|---|---|---|
| 2-Row Pale Malt(United States) | grain | 5.10 kg | 85% | 1.8°L |
| Wheat Malt(Germany) | grain | 0.90 kg | 15% | 2°L |
| Totalt | 6.00 kg | 100% | ||
| Namn | Användning | Vikt | AA% | Tid |
|---|---|---|---|---|
| Citra(United States) | Kok | 45.0 g | 13.0% | 10 min |
| Citra(United States) | Whirlpool (85°C) | 15.0 g | 13.0% | 15 min |
| Simcoe(United States) | Dry hop | 30.0 g | 13.0% | 5 d |
| Totalt | 90.0 g | |||
| Namn | Lab | Antal | Dämpning | Temp |
|---|---|---|---|---|
| LalBrew Verdant IPA(Verdant IPA) | Lallemand | 1 pkt | 77% | 18°C–23°C |
| Totalt | 1 pkt | |||
| Namn | Temperatur | Volym |
|---|---|---|
| Mäskvatten | 75°C | 16.2 L |
| Lakvatten | 76°C | 11.4 L |
| Totalt vatten | 27.6 L | |
| Mäskvolym | 20.2 L | |
| Kokvolym (het) | 24.0 L | |
| Steg | Typ | Temp | Tid | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 68°C | 60 min | 2.7 L/kg |
| Mash Out | Temperatur | 78°C | 10 min | — |
| Totalt (2 steg) | 68°C → 78°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 | 5 d | 10–14 |
| Cold crash | Kallkrasch | 2°C | 2 d | 15–16 |
| Totalt (4 faser) | 21°C → 22°C → 21°C → 2°C | 16 d | ||