Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
7.18 lb (3.25 kg) Troubadour Pevec malt (substitute Pilsner malt if not available)
1.33 lb (603 g) Troubadour Serenade (substitute Vienna malt if not available)
14.5 oz (411 g) Troubadour White Wheat
1.9 oz (54 g) Weyermann Acidulated
0.57 oz (16 g) Magnum [12% AA] at first wort
1 oz (28 g) Mosaic [12% AA] at whirlpool
3 oz (85 g) Citra [11% AA] at dry hop
2 oz (57 g) Mosaic [12% AA] at dry hop
White Labs WLP001 California Ale yeast or similar
Mash at 152°F (66.6°C). Boil for 60 minutes, following the hops schedule. Knock out and ferment at 69°F (21°C) until it reaches 1.016 then raise to 74°F (23°C) until it reaches final gravity. Drop to 60°F (16°C) and drop or harvest yeast, then add dry hops and hold for 3 days at 60°F (16°C). Drop the dry hops and package by your preferred method.
We adjust for the water we get in Denver so this will change based on your base water profile.
0.12 oz (3.5 g) Chalk (CaCO3)
0.04 oz (1.2 g) Gypsum (CaSO4)