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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 83%
6.75 lb (3.1 kg) Rahr 2-row
12 oz (340 g) Weyermann Vienna
12 oz (340 g) Rahr White Wheat
1 oz (28 g) Citra at whirlpool, with a 20-minute rest
6 oz (170 g) Citra at dry hop (5 days)
Mash the grains at 152°F (67°C) for 45 minutes to an hour. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 68°F (20°C). Aerate the wort and pitch the yeast.
Ferment at 68°F (20°C), then step up to 70°F (21°C) when the gravity reaches 1.020.
Our brewer’s beer, what we crave after a hard day of work—clean, crisp, pale with a nice hops expression. Go lighter on sulphate and heavier on chloride addition for the water profile.
Photo by Leslie Montgomery.