Added the sugar because voss kviek reached attenuation within 24 hours and i didn't manage to set my spunding to ferment it out under pressure...
change hops simcoe and hbc are cryo - except Simcoe in flame out added about 1.3 gallons of water to increase final volume
mostura 64ºC 60 min fermentação 5 dias 14ºC subindo 1ºC / dia até 18ºC maturação 7 dias 0ºC
NEIPA salts (half).