ALL-GRAIN
Batch size: 5 NZ gallons (23 liters)
Brewhouse efficiency: 75%
OG: 1.055
FG: 1.013
IBUs: 50
ABV: 5.5%
MALT & GRAIN BILL
4.4 kg pale two-row
900 g Flaked Oats
250 g Carapils
HOPS SCHEDULE
25 g Columbus [14% AA] at 60 minutes
50 g Mosaic [12.25% AA] at whirlpool
35 g Cascade [5.5% AA] at whirlpool
100 g Mosaic, dry hop
50 g Cascade, dry hop
50 g Citra, dry hop
50 g Simcoe, dry hop
¼ teaspoon of gypsum added to the boil
YEAST
Fermentis Safale US-05 American Ale, or White Labs WLP001 California Ale
DIRECTIONS
Mill the grains and mash at 68°C for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 27 litres of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 19°C. Aerate the wort and pitch the yeast. Ferment at 20°C. Once primary fermentation activity subsides, dry hop for five days.
Posted: Wednesday 24 February 2021