| Name | Type | Weight | % | Lovibond |
|---|---|---|---|---|
| 2-Row Pale Malt(United States) | grain | 5.10 kg | 85% | 1.8°L |
| Wheat Malt(Germany) | grain | 0.90 kg | 15% | 2°L |
| Total | 6.00 kg | 100% | ||
| Name | Usage | Weight | AA% | Time |
|---|---|---|---|---|
| Citra(United States) | Boil | 45.0 g | 13.0% | 10 min |
| Citra(United States) | Whirlpool (85°C) | 15.0 g | 13.0% | 15 min |
| Simcoe(United States) | Dry hop | 30.0 g | 13.0% | 5 d |
| Total | 90.0 g | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Verdant IPA(Verdant IPA) | Lallemand | 1 pkt | 77% | 18°C–23°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 75°C | 16.2 L |
| Sparge water | 76°C | 11.4 L |
| Total water | 27.6 L | |
| Mash volume | 20.2 L | |
| Boil volume (hot) | 24.0 L | |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 68°C | 60 min | 2.7 L/kg |
| Mash Out | Temperature | 78°C | 10 min | — |
| Total (2 steps) | 68°C → 78°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary | 21°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 22°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 21°C | 5 d | 10–14 |
| Cold crash | Cold crash | 2°C | 2 d | 15–16 |
| Total (4 phases) | 21°C → 22°C → 21°C → 2°C | 16 d | ||