SPECIFICATIONS


  • Original Gravity
  • 1.059
  • Final Gravity
  • 1.010
  • Ibu
  • 58
  • Abv
  • 6.2%

INGREDIENTS


    • Grains

      Amount

    • 2-Row or Pilsner Malt

      85%
    • Malted Wheat

      5%
    • Crystal 60 Malt

      5%
    • Acidulated Malt

      As Needed
    • Yeast & Adjuncts

      Amount

    • California Ale

      14.5 million cells/mL
    • Whirlfloc

      Variable
    • Yeast Nutrient

      Variable
Hops Type AA Addition Amount
Warrior® Brand T-90 Pellets 16.0% 60 min 0.5 g/L
Talus® Brand T-90 Pellets 9.0% Whirlpool 3.9 g/L
Cryo Pop™ Original Blend Cryo Hops® Pellets   Dry Hop 1 1.0 g/L
Simcoe® Brand T-90 Pellets   Dry Hop 1 3.9 g/L
Cryo Pop™ Original Blend Cryo Hops® Pellets   Dry Hop 2 1.0 g/L
Citra® Brand Cryo Hops® Pellets   Dry Hop 2 1.0 g/L
Mosaic® Brand T-90 Pellets   Dry Hop 2 2.0 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, and add 60 minute hop addition.

  • 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 English Ale yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 10

    Add first dry hops at the 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 2 days at 22°C/72°F.

  • 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: PINEAPPLE • STONE FRUIT • PEACH • GRAPEFRUIT • PINE • CEDAR