SPECIFICATIONS


  • Original Gravity
  • 1.058
  • Final Gravity
  • 1.013
  • Ibu
  • 19
  • Abv
  • 6.1%

INGREDIENTS


  • Grains

    Amount

  • 2-Row Malt

    60%
  • White Wheat

    25%
  • Flaked Oats

    15%
  • Yeast & Adjuncts

    Amount

  • London III

    14.5 million cells/mL
  • Whirlfloc

    Variable
  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Simcoe® Brand T-90 Pellets 13% Flameout 1.9 g/L
 
Sabro® Brand T-90 Pellets 14% Dry Hop 1 3.8 g/L
Mosaic® Brand Cryo Hops® Pellets 22% Dry Hop 2 3.8 g/L
Simcoe® Brand T-90 Pellets 13% Dry Hop 3 3.8 g/L

INSTRUCTIONS


  • Step 1

    Perform an infusion mash to achieve a mash temp of 152°F/67°C for 60 min.

  • Step 2

    Vorlauf until the wort has cleared and is free of grain particles.

  • Step 3

    Runoff into the kettle and sparge with 180°F/82°C water.

  • Step 4

    Bring the wort to a boil.

  • Step 5

    After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.

  • Step 6

    After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
    Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

    Quickly cool the wort to 66°F/19°C, aerate it, and transfer in into a sanitized fermenter.

  • Step 9

    Pitch the appropriate amount of London III yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 10

    Add first dry hops at middle of active fermentation, with approximately 1.024-1.032 specific gravity left before final gravity.

  • Step 11

    After final gravity has been reached, add second dry hop for 3 days at 70°F/21°C, rousing once at 24hrs with CO2 bubbles.

  • Step 12

    After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.
    Transfer to a keg and carbonate or bottle condition.


Tasting Notes: CITRUS • STONE FRUIT • COCONUT • BERRY • PINE