This is a Community Recipe created by andy-stewart
This recipe by Andy came first in his local home brew competition and we asked him nicely to share this so others could brew and award winning beer too, cheers Andy!
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Weyermann® Floor Malted Bohemian Pilsner Malt (2300 grams)
Thomas Fawcett – Oat Malt (1300 grams)
Oat Husks (200 grams)
Crisp Torrified Wheat (200 grams)
Crisp Caramalt (200 grams)
Thomas Fawcett – Golden Promise Pale Ale Malt (2300 grams)
Mosaic Pellets (300 grams)
Citra Pellets (100 grams)
OMEGA Yeast – OYL-091 – Hornindal Kveik. (1 packs)
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19
Original Gravity: 1.059
Final Gravity: 1.011
ABV %: 6.3
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 60 mins
Additions and timing:
2g yeast nutrient with 10 minutes of the boil left
Secondary additions and timing:
Yeast nutrient added 10 mins from end of boil (2g)
No hops in boil
At end of boil cool wort to 80c and then add 50g Mosaic and 25g Citra hops and stand for 20 mins. I leave the pump recirculating during this stage
After 24 hours fermentation add 125g Mosaic and 50g Citra
Once fermentation has finished (7 days), cool to 14c and add 125g Mosaic and 25g Citra, leave for 2 days before then crashing cooling for another 2 and package
Yeast: I originally used WHC Bjorn Kveik but recipe generator won’t let me add it so have substituted OMEGA version here which is same strain
Fermentation temperature/steps: 7 days at 35c, 3 days at 14c, cold crash for 2 days at 4c
Due to the amount of hops there are quite a lot of losses, mash water is 21.05 L and sparge water is 13.15 L.
I use a campden tablet in the water, half in the mash water and the other in the sparge water.
My water has low buffering (30ppm) so I don’t treat with AMS or anything like that.
My water has low calcium (again 30ppm) so I treat with Calcium Carbonate at 0.3g/l, so for the mash water it’s 6.3g and the sparge it’s 3.9g.
Best kegged, haven’t bottled it but think it would oxidise badly due to the amount of hop additions.