Mash for 60 minutes at 67°C.
Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil.
After the boil, chill the wort to target 79°C and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15min. After the hop stand, chill the wort to 27°C and aerate. Pitch the yeast and set the fermentation temperature to 32°C.
Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved.
Once gravity is stable, chill to 21°C and add the dry hops for 3–5 days.
Then cold crash, package, and carbonate.
Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
---|---|---|---|---|---|---|---|
7.4 kg | Pale Malt, 2-Row (Rahr) | Rahr | Grains | Empâtage | 4 EBC | 59.7 % | - |
1.5 kg | Oats, Malted | Grains | Empâtage | 1 EBC | 12.1 % | - | |
1.5 kg | Wheat, Torrified | Grains | Empâtage | 1 EBC | 12.1 % | - | |
1 kg | Oats, Flaked | Grains | Empâtage | 1 EBC | 8.1 % | - | |
1 kg | Wheat, Flaked | Grains | Empâtage | 1 EBC | 8.1 % | - |
Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
---|---|---|---|---|---|---|---|
86 g | Hallertauer | Pellets | 5.5 % | Hors flamme | 20 minutes / 78°C | 3 | - |
86 g | Cascade (NZ) | Pellets | 7.0 % | Hors flamme | 20 minutes / 78°C | 3.8 | - |
Formerly called 'Cascade, New Zealand'. Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers.Used for: Pale Ales, IPAs, PortersSubstitutions: Centennial, Amarillo | |||||||
142 g | Citra | Pellets | 12.0 % | Houblonnage à cru | 4 jours | 0 | - |
142 g | El Dorado | Pellets | 15.0 % | Houblonnage à cru | 4 jours | 0 | - |
Quantité | Nom | Addition | Temps | Coût total |
---|---|---|---|---|
0.4 g | Yeast Nutrient | Ébullition | 10 minutes | - |
Quantité | Nom | Laboratoire | Forme | Coût total |
---|---|---|---|---|
200 ml | OYL-091 Hornindal Kveik | Omega | Liquide | - |
Pitch à 27° + AERER + go to 32° à 35° |
37,5L d'empâtage 20 L rinçage 46 L d'ébullition 38L Vfinal SURVEILLER PH
1° Pitch à 27° + AERER + go to 32°
2° Go to 35° (5j)
3° Si stable 4 jours à 21° + DH (SI C'EST STABLE SINON ATTENDRE)