5 kg — Bonsak Gårdsmalteri Wallonia Farmhouse — Grain — 3.3 EBC
350 g — Castle Malting Chateau Wheat Blanc — Grain — 4.5 EBC
300 g — BestMalz Caramel Munich I — Grain — 90 EBC
250 g — Castle Malting Chateau Vienna — Grain — 5.5 EBC
150 g — Castle Malting Chateau Munich Light — Grain — 15 EBC
7 g — Columbus (Tomahawk) 16.8% — Boil — 60 min
50 g — East Kent Goldings (EKG) 5.4% — Boil — 20 min
50 g — Styrian Goldings 3.3% — Boil — 10 min
1.75 g — Calcium Chloride (CaCl2) — Mash
2.84 g — Epsom Salt (MgSO4) — Mash
4.77 g — Gypsum (CaSO4) — Mash
7 ml — Lactic Acid — Mash
1.15 g — Calcium Chloride (CaCl2) — Sparge
1.86 g — Epsom Salt (MgSO4) — Sparge
3.13 g — Gypsum (CaSO4) — Sparge
1 items — Servomyces — Boil — 15 min
0.5 items — Whirlfloc — Boil — 15 min
2.5 g — Yeast Nutrients — Boil — 15 min
50 g — Orange Peel, Sweet — Boil — 5 min
Temperature — 40 °C — 15 min
Temperature — 50 °C — 15 min
Temperature — 63 °C — 30 min
Temperature — 70 °C — 30 min
Temperature — 78 °C — 15 min
WLP566
1 pkg, 1.6l starter
Primary — 20 °C — 4 days
Primary — 21 °C — 1 days
Primary — 22 °C — 1 days
Primary — 23 °C — 8 days
Brygget sammen med Trond Viggo Pettersen, som lauget "Nidarhall".