Recipe Specs
- OG: 1.064 (15.7°P)
- FG: 1.010 (2.4°P)
- IBUs: 44
- ABV: 7.2%
Malt/Grain Bill
- 65% Rahr 2-row
- 15% Flaked Oats
- 8% Oat Malt
- 6% Malted Wheat
- 4% Dextrin Malt
- 2% Acidulated
Hops & Additions Schedule
- 1.4 oz (40 g)/bbl Calcium Chloride to mash
- 0.46 oz (13 g)/bbl Calcium Sulfate to mash
- 2.5 oz (70 g)/bbl Mosaic Cryo at boil start
- 11.7 oz (332 g)/bbl Nelson Cryo at whirlpool
- 0.04 oz (1 g)/bbl Zinc Sulfate Heptahydrate to the fermentor during wort transfer
- 11.7 oz (332 g)/bbl Simcoe T90 at dry hop
- 2.2 lb (1 kg)/bbl Nelson Cryo at dry hop
Yeast
Berkeley Yeast Dry TROPICS™ London at 80 g/BBL
Directions
- Mill the grains and mash at 154°F (68°C). Add the calcium chloride and sulfate during mash in. Vorlauf for 20 minutes, then run off into the kettle. Adjust the pH of your sparge water as needed (target pH 5.5), then sparge the grains.
- Boil for 75 minutes, adding hops according to the schedule. After the boil, lower your whirlpool temperature to 180°F (88°C). Add whirlpool hops and allow to settle.
- Chill to 65°F (18°C), aerate the wort, and pitch the yeast at 750k cells/mL/°P. Ferment at 68°F (20°C). Dry hop when fermentation is 80% complete.
- After 2 days, perform a forced diacetyl test. If clean, crash to 32°F (0°C). Cold condition for 4 days, dropping spent hops and yeast each day.
- Carbonate to 2.6 volumes of CO₂. Condition for 2 more days, then package.
