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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Crisp Extra Pale Maris Otter(United Kingdom) | Malt | Mash | 4 kg | 80% | 3 EBC |
| Weyermann Munich I(Germany) | Malt | Mash | 400 g | 8% | 15 EBC |
| Wheat Malt(Germany) | Malt | Mash | 350 g | 7% | 3.9 EBC |
| Crisp Crystal 150(United Kingdom) | Malt | Mash | 250 g | 5% | 170 EBC |
| Total | 5 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Magnum(United States) | Boil | 20 g | 12.5% | 28.344% | 60 min |
| Simcoe(United States) | Boil | 15 g | 13% | 22.134% | 60 min |
| Simcoe(United States) | Whirlpool (85°C) | 35 g | 13% | 5.48% | 25 min |
| Magnum(United States) | Whirlpool (85°C) | 30 g | 12.5% | 4.47% | 25 min |
| Cascade(United States) | Whirlpool (85°C) | 50 g | 6.7% | 4.06% | 25 min |
| Cascade(United States) | Dry hop | 50 g | 6.7% | — | 5 d |
| Centennial(United States) | Dry hop | 50 g | 10.3% | — | 5 d |
| Total | 250 g | 64 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Voss Kveik(Voss Kveik) | Lallemand | 1 pkt | 79% | 25°C–40°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 74°C | 13.5 L |
| Sparge water | — | 17.4 L |
| Total water | 30.9 L | |
| Mash volume | 16.8 L | |
| Pre-boil volume | 26.0 L | |
| Boil volume (hot) | 26.9 L | |
| Total | Mash water (13.5 L) | Sparge water (17.4 L) | |
|---|---|---|---|
| Epsom salt – MgSO₄ | 0.5 g | 0.2 g | 0.3 g |
| Lactic acid (88%) | 2 mL | 2 mL | — |
| Gypsum – CaSO₄ | 4.5 g | 2 g | 2.5 g |
| Calcium chloride – CaCl₂ | 1.5 g | 0.7 g | 0.8 g |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Försockringsrast | 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 | 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 | ||