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Batch Size: 5 gallons (19 liters)
Brewhouse Efficiency: 72%
9 lb (4.1 kg) Rahr 2-row
2 lb (907 g) Crisp Naked Malted Oats
1.25 lb (567 g) Grain Millers Flaked Oats
1.25 lb (567 g) Grain Millers Flaked Wheat
1.8 lb (816 g) Crisp Torrefied Wheat
HOPS AND ADDITIONS SCHEDULE
0.2 g yeast nutrient at 10 minutes
1.5 oz (43 g) Taiheke at whirlpool/hop stand
1.5 oz (43 g) Pacifica at whirlpool/hop stand
2.5 oz (71 g) each Citra and El Dorado at dry hop
Omega Yeast OYL-091 (Hornindal Kveik)
Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate.