Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
9.5 lb (4.3 kg) U.S. Pilsner malt
3.5 lb (1.6 kg) rolled oats
4 oz (113 g) crystal malt 15L
2 oz (57 g) caramel malt 40L
2.5 oz (71 g) Simcoe [13.3% AA] at whirlpool
1.25 oz (35 g) Eureka [17.7% AA] at whirlpool
2.5 oz (71 g) Simcoe [13.3% AA] at dry hop 1
2.5 oz (71 g) Eureka [17.7% AA] at dry hop 1
7.5 oz (213 g) Simcoe [13.3% AA] at dry hop 2
Mash for 30 minutes at 151°F (66°C). Boil for 60 minutes (if you can find only continental Pilsner malt, increase to a 90-minute boil). After your boil, take a gravity reading and add the necessary hot water to hit your correct OG. This water will compensate for some losses during whirlpool. You must use hot water to make sure you attain isomerization in the whirlpool. Whirlpool rest for 25 minutes. Chill wort to 66°F (19°C) and pitch the yeast. Hold at 66°F (19°C) until terminal gravity is achieved. Add the first dry-hop addition at 1.018 SG, and add the second dry-hop addition two days after terminal. Chill to 33°F (0.5°C) four days after dry hop 2.
This yeast strain can cause some anxiety, so build up a large starter and don’t get worried if fermentation takes 36 hours to kick off. If at 48 hours you still don’t have any activity, throw in a couple of packets of Safale US-05 you have sitting in your cabinet in case of emergencies. Expect to leave your fermentor untouched during the chill for a number of days. I suggest pulling a small sample and tasting it before you rack it all to keg or bottling bucket. If there is a hint of a raw aspirin taste, it needs to sit chilled longer. Keep carbonation on the lower end, closer to 2.45 volumes of CO2.