Brewed on 26.02.2023
Session IPA 4.5%
Vitals
Original Gravity: 1.039
Final Gravity: 1.004
IBU (Tinseth): 36
BU/GU: 0.93
Colour: 8.5 EBC
Boil time: 30 min
Mash
Strike Temp — 68.6 °C
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 10 min
Fermentables
88% — Weyermann Pale Malt — Grain — 6.5 EBC
7% — Weyermann Munich I — Grain — 15 EBC
3% — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
2% — Weyermann Carared — Grain — 47.5 EBC
Hops
12 IBU — Waimea 15.1% — Boil — 30 min
9 IBU — Centennial 8.6% — Boil — 15 min
9 IBU — Azacca 10.6% — Boil — 15 min
3 IBU — Centennial 8.6% — Aroma — 15 min hopstand @ 80 °C
4 IBU — Azacca 11.4% — Aroma — 15 min hopstand @ 80 °C
1.33 g/L — Azacca 11.4% — Dry Hop — 3 days
1.33 g/L — Centennial 8.6% — Dry Hop — 3 days
Yeast
Lallemand (LalBrew) Voss Kveik 80%
Fermentation
Primary — 35 °C — 7 days
Cold Crash — 5 °C — 2 days
Carbonation: ~ 1 CO2-vol