Description
🍺 Recipe Details 🍺
OG: 1.060 | IBU: 58 | ABV: 6.6%
MASH: 60min @ 66°C BOIL: 60min
GRIST
– 5.7kg Voyager Compass Malt (5 EBC)
– 300g Voyager Voodoo Malt (85 EBC)
– 400g Voyager Winter Wheat (3 EBC)
– 200g Acidulated Malt
BOIL ADDITIONS
10g Eclipse (16% AA) (60min)
20g Galaxy (16% AA) (5min)
WHIRLPOOL (15min @ 85°C)
60g Eclipse
40g Vic Secret
20g Galaxy
DRY HOP (Day 4)
60g Vic Secret
50g Galaxy
30g Eclipse
FERMENT @ 18°C
DRY (2 packs recommended)
SafAle US-05
> LalBrew BRY-97 West Coast
LIQUID
Bluestone San Diego
Bluestone Michigan
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and there is no detected diacetyl (butterscotch / popcorn flavour)
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: LIGHT and HOPPY
Calcium (Ca2+): 75
Magnesium (Mg2+): 10
Sodium (Na+): 2
Chloride (Cl-:): 70
Sulphate (SO42-): 100
Bicarbonate (HCO3–): 0
Adjust your water profile with our range of brewing salts.
Typical water additions (RO water): Calcium Sulphate 5.1g, Magnesium Sulphate 1.75g, Calcium Chloride 5g
If using Brisbane tap water only use the Calcium Sulphate addition, but add 1/4tsp Potassium Metabisulphite when adding/heating your mash and sparge water.
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