SPECIFICATIONS

  • Original Gravity
  • 1.058
  • Final Gravity
  • 1.012
  • Ibu
  • 37
  • Abv
  • 6%

INGREDIENTS

  • Grains

    Amount

  • Pilsner Malt

    88%

  • Munich Dark

    5%

  • Malted Wheat

    5%

  • Acidulated Malt

    2%

  • Yeast & Adjuncts

    Amount

  • California Ale

    14 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Chinook T-90 Pellets 12.5% Whirlpool 2.0 g/L
Sabro® Brand Cryo Hops® Pellets 20.9% Whirlpool 1.0 g/L
Chinook T-90 Pellets 12.5% Dry Hop 1 2.0g/L
Sabro® Brand Cryo Hops® Pellets 20.9% Dry Hop 1 1.0  g/L
Azacca® Brand T-90 Pellets 14% Dry Hop 2 4.0  g/L

INSTRUCTIONS

  • Step 1

    Perform an infusion mash to achieve a mash temp of 143°F/62°C for 20 min.

  • Step 2

    Second mash temp of 162°F/72°C for 20 min..

  • Step 3

    Runoff into the kettle and sparge with 170°F/76°C water.

  • Step 4

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

  • Step 5

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

  • Step 6

    Bring the wort to a boil.

  • Step 7

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

  • Step 8

    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 9

    Gently create a whirlpool in the kettle.

  • Step 10

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

  • Step 11

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

  • Step 12

    Dry Hop 1: Add hops at middle of active fermentation, with approximately 1.024-1.032 specific gravity left before final gravity.

  • Step 13

    Dry Hop 2: After final gravity has been reached, dry hop for 2 days at 72F°/22° C, rouse once after 24 hours with CO2.

  • Step 14

    Elevated hopping rates tend to produce hop creep often resulting in diacetyl production. After beer passes forced diacetyl test,
    drop temperature to 32° F/ 0° C.

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