Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
7.65 lb (3.47 kg) Pilsen malt
2.29 lb (1 kg) White wheat
2.53 lb (1.15 kg) Malted oats
13.4 oz (381 g) 2-row malt
0.42 oz (12 g) each Citra, Mosaic, and El Dorado
Steeping hops (180°F/82°C for 30 minutes)
2.12 oz (60 g) each Citra, Mosaic, and Eldorado
Dry hops #1 (add 1 day after active fermentation begins)
0.68 oz (19 g) each Citra, Mosaic, and El Dorado
Dry hops #2 (add after removing the yeast and keep on for 2 days)
1.08 oz (31 g) each Citra, Mosaic, and El Dorado
White Labs WLP066 London Fog
Mash for 60 minutes at 149°F (65°C), vorlauf for 15 minutes, and boil for 60 minutes. Add the flame-out hops, then chill the wort to less than or equal to 180°F (82°C) and add your steeping hops for 30 minutes. This will help keep the bitterness down and the juiciness up. Pitch the yeast at 68°F (20°C). It’s important to add the first charge of dry hops at high krausen, whenever that happens to be for you. Add the second charge after you remove the yeast.
The malted oats tend to prevent stuck mashes, so you may not need to use rice hulls. Despite the low mash temperature, with the grain bill and yeast mix, we seem to end with a relatively high finishing gravity, which accentuates the “juiciness” of the hops. We adjust our mash with phosphoric acid to get a pH (reading taken at room temperature) around 5.4. Use calcium chloride in the mash to get around 150 ppm.