ALL GRAIN
Batch size: 5 gallon (19 liters)
Brewhouse efficiency: 70%
OG: 1.063
FG: 1.015
IBUs: 50
ABV: 6.2%
MALT/GRAIN BILL
10 lb (4.5 kg) Admiral Maltings Pils
2 lb (907 g) flaked oats
1 lb (454 g) spelt
8 oz (227 g) Carafoam
HOPS SCHEDULE
1 oz (28 g) Nelson [10.2% AA] at 10 minutes
2 oz (57 g) each Nelson [10.2% AA], Citra [13% AA], and Cashmere [8.3% AA] at whirlpool
4 oz (113 g) each Nelson, Citra, and Cashmere at dry hop
YEAST
The Yeast Bay Vermont Ale
DIRECTIONS
Mash at 152°F (67°C) for 45 minutes. We use lactic acid in the mash for pH adjustment of 5.45 at room temperature. Vorlauf for 30 minutes. Boil for 90 minutes, following the hops schedule. Whirlpool for 10 minutes above 200°F (93°C) with the whirlpool hops. Cool the wort, pitch the yeast, and ferment at 66°F (19°C).
When FG is reached, test for vicinal diketone (VDK), the precursor of diacetyl. For this, we use a hot plate with a flask and stir bar. We draw a sample, raise the temperature to 150°F (66°C), then crash it down to 35°F (2°C) covered with plastic wrap. We then analyze the sample for diacetyl or “buttered popcorn” characteristics. Dry hop with Nelson, Citra, and Cashmere for 7–10 days. Package and carbonate to 2.6 volumes of CO2.