Loading...
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Pale Ale Malt(United States) | Malt | Mash | 4.35 kg | 80% | 6.9 EBC |
| Golden Promise(United Kingdom) | Malt | Mash | 435 g | 8% | 4.9 EBC |
| Munich Malt - Light (6L)(Germany) | Malt | Mash | 217 g | 4% | 11.8 EBC |
| Wheat Malt(Germany) | Malt | Mash | 217 g | 4% | 3.9 EBC |
| CaraPils / Dextrin Malt(United States) | Malt | Mash | 130 g | 2.4% | 3 EBC |
| Aromatic Malt(Belgium) | Malt | Mash | 87 g | 1.6% | 51.2 EBC |
| Total | 5.43 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Simcoe(United States) | Boil | 21.7 g | 13% | 32.865% | 60 min |
| Simcoe(United States) | Boil | 13 g | 13% | 7.114% | 10 min |
| Citra(United States) | Boil | 13 g | 13% | 7.114% | 10 min |
| Sabro(United States) | Whirlpool (78°C) | 8.7 g | 14.5% | 0.81% | 20 min |
| Citra(United States) | Whirlpool (78°C) | 21.7 g | 13% | 1.73% | 20 min |
| Sultana(United States) | Whirlpool (78°C) | 21.7 g | 7.5% | 1.02% | 20 min |
| Simcoe(United States) | Dry hop | 26.1 g | 13% | — | 3 d |
| Sabro(United States) | Dry hop | 34.8 g | 14.5% | — | 3 d |
| Sultana(United States) | Dry hop | 65.2 g | 7.5% | — | 3 d |
| Citra(United States) | Dry hop | 43.5 g | 13% | — | 3 d |
| Total | 269.4 g | 51 | |||
| 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 | 70°C | 26.0 L |
| Sparge water | — | 10.5 L |
| Total water | 36.5 L | |
| Mash volume | 29.6 L | |
| Pre-boil volume | 24.0 L | |
| Boil volume (hot) | 24.8 L | |
| Total | Mash water (26 L) | Sparge water (10.5 L) | |
|---|---|---|---|
| Lactic acid (88%) | 3 mL | 3 mL | — |
| Gypsum – CaSO₄ | 6 g | 4.3 g | 1.7 g |
| Calcium chloride – CaCl₂ | 4.5 g | 3.2 g | 1.3 g |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 66°C | 60 min | — |
| Mash out | Temperature | 75°C | 10 min | — |
| Total (2 steps) | 66°C → 75°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 28°C | 3 d | 1–3 |
| Dry hopping | Dry hopping | 30°C | 3 d | 4–6 |
| Total (2 phases) | 28°C → 30°C | 6 d | ||