West Coast Smash IPA, 19L

VARIABLES
Water: 26 Liters R/O water
Strike Water Temp: 70°C
Target Mash Temp: 66°C

YEAST
1 pack Lutra Kveik

HOPS
1oz Amarillo 30 min
2oz Amarillo 0 min (Whirlpool) for 15 minutes

GRAIN
5.5kg Pilsner

Additives
3g Pickle Crisp Salt(CaCl2)
2g Epsom Salt(MgSO4)
5g Gelatine to (300ml water)

PROCESS

- Strike water(RO/Distilled): Heat 26 liters of R/O water to 70°C and add to the mash tun. Mix CaCl2 and MgSO4 in water. Add grains to bring it to the target mash temperature of 66°C. Rest for 60 minutes.
- Drain the wort into a kettle and bring it to a boil.
- Add 1 oz of Amarillo Hops and boil for 30 minutes more.
- Turn off the heat and chill the wort to 80°C.
- Add 2 oz of Amarillo hops and create a whirlpool by stirring wort in circular motion. Rest for 15 miniutes.
- Cool wort and transfer to a fermenter.
- Oxygenate the wort by vigourously stirring it for 3 minutes.
- Pitch 1 pack of Lutra Kveik. Ferment at room temperature.
- Post fermentation, add bloomed gelatine to the fermenter and chill the wort for 24 hours.
(How to bloom gelatine for beer fining)
- Bottle with 115g of priming sugar and leave bottles at room temperature for 10 days to carbonate.
- Drink and enjoy!

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