Description

This is a Community Recipe created by adambrdn

(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.)

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Ingredients Included

BESTMALZ Pilsner (2650 grams)
Crisp Pale Wheat Malt (880 grams)
Warminster Flaked Malted Oats (440 grams)
Mosaic Pellets (294 grams)
Brewing Sugar (Dextrose) 1kg (1 packs)
Lactose 1kg (1 packs)
SafAle S-04 11.5g (1 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Fruit Wheat Beer
Batch Size: 20L
Original Gravity: 1.054
Final Gravity: 1.010
ABV %: 6
IBU:

THE MASH
Temperature °C: 67
Length (mins): 75
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

440g Dextrose “in the boil”
27g Mosaic @ 10 mins
67g Mosaic @ Flameout/Whirlpool

Secondary additions and timing:

Lactose, after the boil. “to raise the OG by 3P or 12SG points. Around 700g”
2.5 Vanilla pods sliced down the middle
1.3kg fresh raspberries (after ferment, before dryhop)
200g Mosaic 2 day dry hop

Yeast: S-04 English Ale
Fermentation temperature/steps: 19c

Comments:

Based on Omnipollo’s 4:21 https://omnipollo.com/products/0-18125