Pale Malt, 77%
Flaked Wheat, 7%
Amber Malt, 6%
Crystal Malt, 6%
Acid Malt,
Polaris, 9 IBU@90min
Polaris, 32 IBU@60min
Polaris, 15 IBU@45min
Bramling Cross, 8 IBU@20min
Fuggle, 6 IBU@20min
Nelson Sauvin, 3 IBU@Whirlpool 20min 80degC
Bramling Cross, 40gr dry hop@day 7
Fuggle, 40gr dry hop@day 7
1ea Protafloc
1ea Yeast Nutrient
1ea Clarity Ferm
Triple mash due to Speidel limitations.
Mash 66degC@180min
Mash out 76degC@15min
Wyeast 1318 / WLP099
2 x 2L Starter
Pitched yeast @ 17degC, kept for 3 days
Increased to and hold for 3 days @ 18degC
Increased to and hold for 7 days @ 20degC
1ea Light roasted French Oak spirals, soaked in white wine. Beer kept in keg for maturation at 4degC.