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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| 2-Row Pale Malt(United States) | Malt | Mash | 4.59 kg | 70% | 3.5 EBC |
| Flaked Oats(United States) | Adjunct | Mash | 886 g | 13.5% | 2 EBC |
| Torrified Wheat(United Kingdom) | Adjunct | Mash | 698 g | 10.6% | 3 EBC |
| Rice Hulls(United States) | Adjunct | Mash | 290 g | 4.4% | 0 EBC |
| Honey Malt(Canada) | Malt | Mash | 94 g | 1.4% | 49.3 EBC |
| Total | 6.56 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Centennial(United States) | Boil | 25 g | 10.3% | 5.330% | 5 min |
| Citra(United States) | Boil | 25 g | 13% | 6.738% | 5 min |
| Simcoe(United States) | Whirlpool (80°C) | 15 g | 13% | 1.06% | 15 min |
| Mosaic(United States) | Whirlpool (80°C) | 25 g | 12.5% | 1.69% | 15 min |
| Citra(United States) | Whirlpool (80°C) | 25 g | 13% | 1.79% | 15 min |
| Centennial(United States) | Whirlpool (80°C) | 25 g | 10.3% | 1.38% | 15 min |
| Citra(United States) | Dry hop | 25 g | 13% | — | 5 d |
| Mosaic(United States) | Dry hop | 25 g | 12.5% | — | 5 d |
| Simcoe(United States) | Dry hop | 25 g | 13% | — | 3 d |
| Total | 215 g | 18 | |||
| 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 | 74°C | 17.7 L |
| Sparge water | — | 12.5 L |
| Total water | 30.2 L | |
| Mash volume | 22.0 L | |
| Pre-boil volume | 26.0 L | |
| Boil volume (hot) | 26.9 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.
| Total | Mash water (17.7 L) | Sparge water (12.5 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 4.5 g | 2.6 g | 1.9 g |
| Calcium chloride – CaCl₂ | 3 g | 1.8 g | 1.2 g |
| Epsom salt – MgSO₄ | 1.5 g | 0.9 g | 0.6 g |
| Baking soda – NaHCO₃ | 1.5 g | 0.9 g | 0.6 g |
| Chalk – CaCO₃ | 0.5 g | 0.3 g | 0.2 g |
| Lactic acid (88%) | 2.6 mL | 2.6 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Sackarisering | Infusion | 67°C | 60 min | 2.7 L/kg |
| 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 | 5 d | 10–14 |
| Cold crash | Cold crash | 2°C | 2 d | 15–16 |
| Total (4 phases) | 21°C → 22°C → 21°C → 2°C | 16 d | ||