Clean, citrus, and tropical with New Zealand hops. Silver medal winner.
All grain (6 gal)
Designed in Brewfather based on 70% mash efficiency
ABV: 5.3%
Estimated OG: 1.050 SG
Estimated FG: 1.010 SG
IBUs: 21.4
Color: 4.8 SRM
Mash:
50% (6 lbs 10 oz) German Pilsner
35% (4 lbs 10 oz) 2-Row
15% (2 lbs) white wheat malt
Boil:
60 minute - 0.5 oz Nelson Sauvin hops (10.6% AA - 10.9 IBUs)
15 minute - 0.5 oz Nelson Sauvin hops (10.6% AA - 6.1 IBUs)
15 minute - 0.5 oz Motueka hops (4.6% AA - 2.6 IBUs)
15 minute - 0.5 oz Wai-iti hops (1.7% AA - 1 IBUs)
10 minute - 1/2 Whirlfloc tablet
10 minute - 8 oz dextrose (corn sugar)
Whirlpool (15 minutes @170˚F) - 0.5 oz Motueka hops (4.6% AA - 0.6 IBUs)
Whirlpool (15 minutes @170˚F) - 0.5 oz Wai-iti hops (1.7% AA - 0.2 IBUs)
Yeast:
3 packages Imperial Yeast #L17 Harvest, or yeast starter.
Dry Hop:
Day 4 - 1 oz Nelson Sauvin hops (10.6% AA). Remove after 3 days.
Day 4 - 1 oz Motueka hops (4.6% AA). Remove after 3 days.
Day 4 - 1 oz Wai-iti hops (1.7% AA). Remove after 3 days.
Day 7 - 1 oz Nelson Sauvin hops (10.6% AA). Remove after 3 days.
Day 7 - 1 oz Motueka hops (4.6% AA). Remove after 3 days.
Day 7 - 1 oz Wai-iti hops (1.7% AA). Remove after 3 days.
Fermentation:
Once primary fermentation is near conclusion, allow fermentation temperature to rise. Yeast should remain at an elevated temperature (as high as 65˚F) for three to five days to allow for a diacetyl rest after the final dry hop addition.
To lager, drop temperature to 60˚F for one day, then drop an additional 2˚F each day thereafter until the temperature reaches 40˚F. Remain at 40˚F for one to two weeks, then drop to crashing temperature of 34˚F and hold for two to seven days. For additional clarity, fine or filter the beer then keg and continue to condition at 40˚F as long as desired.
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