SPECIFICATIONS

  • Original Gravity
  • 1.055
  • Final Gravity
  • 1.004
  • Ibu
  • 15
  • Abv
  • 7%

INGREDIENTS

  • Grains

    Amount

  • Pilsner Malt

    77%

  • White Wheat

    10%

  • Flaked Rice

    10%

  • Acidulated Malt

    3%

  • Yeast & Adjuncts

    Amount

  • California Ale

    13.5 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Amarillo® Brand T-90 Pellets 10.5% Whirlpool 4.0 g/L
Idaho 7® Brand T-90 Pellets 11.5% Whirlpool 2.0 g/L
Amarillo® Brand T-90 Pellets 10.5% Dry Hop 1 4.0 g/L
Idaho 7® Brand T-90 Pellets 11.5% Dry Hop 2 4.0 g/L

INSTRUCTIONS

  • Step 1

    Perform an infusion mash to achieve a mash temp of 147°F/64°C for 60 min.

  • Step 2

    Make sure to add Amyloclucosidase to the Mash. It works in the brew house mash at temperatures of 131-144°F/55-62°C and pH ranges of 5.4-5.6. It is active up
    to 149°F/65°C.

  • Step 3

    The recommended usage rate is 2 - 7 g/hL. Add the enzyme 1/3 of the way into mashing to ensure that the mash isn't too hot to denature the enzyme. Stir
    very well and let the mash have an hour-long rest to let the enzyme do its work. Add the enzyme @ 20 minutes and then mash for an additional 60 minutes. So
    that would be a total 80 minute mash time.

  • Step 4

    Use a lot of high quality yeast nutrient in the kettle to give the yeast more than just glucose to feed off of. Add more yeast nutrient to the fermenter half
    way through fermentation. Not doing this will stress out the yeast and possibly give off some off flavors.

  • Step 5

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

  • Step 6

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

  • Step 7

    Bring the wort to a boil.

  • Step 8

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

  • Step 9

    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 10

    Gently create a whirlpool in the kettle.

  • Step 11

    Quickly cool the wort to 64°F/18°C, aerate it, and transfer in into a sanitized fermenter.

  • Step 12

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

  • Step 13

    Dry Hop #1: Add hops at the end of active fermentation, with approximately 1.008-1.012 specific gravity left before final gravity.

  • Step 14

    Make sure to monitor gravity and allow additional time for diacetyl rest and then drop temperature to 32°F/ 0° C and dump hops from bottom of fermenter.

  • Step 15

    Continue to dump hops every 24 hours for 4 days prior to packaging.

Tasting Notes: BERRY • CITRUS • TROPICAL • STONE FRUIT • MELON