Flaked oats are added for a creamy mouthfeel.
Rice shells added to make a better filtering.
Galaxy: Citrus, passion fruit (Subtitute with Citra if Galaxy not available)
Hop stand: Chill the wort to 85c, then make a whirlpool and add the flame out hops. Let it step for 10 minutes with lid on. Then chill down to 20c.
Dry hop is added 6 days after fermentation started and stays in 5 days.
After that, the beer is ready for bottling.
BREWING
Equipment: Bulldog Master Brewer & Sparger
SET 1: 67 C, 10 minutes (mash in), 2200W
SET 2: 67 C, 60 minutes (mashing), 1800W
SET 3: 77 C, 10 minutes (mash out), 2200W
SET 4: 95 C, 15 minutes, (sparging), 2200W, 15 liters 78 C slowly 15-20 min up to 29 l of wort.
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
SET (1) 5: 105 C, 15 min (Rolling boil)
Remember yeast nutricient at 15 min!
Chill wort to 80c before adding the flame out hops. Make a whirlpool before adding the flame out hops and then do a hopstand for 15 minutes with lid on. Chill down to 22 and start racking over the wort to a sanitized bucket, keep chilling spiral in when racking.
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