Normally would use Imperial Juice or any California Ale yeast, but I'm doing this one with OYL091 - Hornindal Kveik. 3 min hop additions are actually whirlpool additions, 20 min @ 170F. Brewgr doesn't support whirlpool hops...but thank you for your awesome free website. Switched 60 min Centennial for 33 IBU to Summit for 33 IBU.
Fermentables
90% - 2-Row - US
8
37
1
Mash
10% - Caramel/Crystal 60 - US
0.88
36
60
Mash
Hops
Summit
0.431
Pellet
Boil
60 min(s)
18.4
33.7
Cascade
1
Pellet
Boil
15 min(s)
4.7
9.9
Centennial
0.67
Pellet
Boil
15 min(s)
10.5
14.9
Cascade
1.03
Pellet
Boil
3 min(s)
4.7
2.6
Centennial
0.83
Pellet
Boil
3 min(s)
10.5
4.6
Cascade
0.5
Pellet
DryHop
4 day(s)
5.8
0.0
Centennial
0.5
Pellet
DryHop
4 day(s)
10.5
0.0
Yeast
Omega Yeast - OYL091 - Hornindal Kveik
82%
Other Stuff
Whirlfloc
0.5
each
Boil
Wyeast Yeast Nutrient Blend
0.5
tsp
Boil
Mash Steps
Saccharification Rest
Direct Heat
154
60 min
Mash-Out
Direct Heat
170
10 min
Special Instructions
1.Ferment 85F for 7 days.
2.Dry hop on day 3 of fermentation.
3.Cold crash to 33F for 4 days.
4.Closed transfer on top of gelatin for 3 days, then dump trub.
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