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GRAIN BILL

Rahr Pale Malt (Alix) 54%
Rahr White Wheat Malt 26%
Grain Millers Flaked Oats 6.5%
Grain Millers Flaked Wheat 6.5%
Weyermann Acidulated Malt 4.7%
Weyermann CaraHell 2.3%

MASH

Target Mash Temp.: 155 F 155 F 155^(@)F155^{\circ} \mathrm{F}

ADDED NOTES

HOP SCHEDULE

Whirlpool ( 150 F 150 F 150^(@)F150^{\circ} \mathrm{F} )
Riwaka"’ (0.25lb/bbl)

Knockout

Riwaka"’ (0.5lb/bbl)

Dry Hop

Riwaka" (0.75lb/bbl)
Nelson Sauvin"m CGX"’ (0.75lb/bbl)*
Motueka"’ CGX"m (0.75lb/bbl)*

FERMENTATION

Yeast: Omega British V
Cold Whirlpoool - Target 150 F 150 F 150^(@)F150^{\circ} \mathrm{F} during the whirlpool rest.
During knockout, add more Riwaka"’ through the FV’s dry-hop port.
At 60% apparent attenuation, turn the temperature controller up to 74 F 74 F 74^(@)F74^{\circ} \mathrm{F}, add mid-ferm DH addition. Fermcap is your friend. *After three days at TG, passed VDK, drop yeast/trub and add the final DH of Nelson Sauvin"m CGX" and Motueka"m CGX"’. Recirculate using a cellar pump for two hours after DH. Following recirculation, drop the temp from 74 F 74 F 74^(@)F74^{\circ} \mathrm{F} to 60 F 60 F 60^(@)F60^{\circ} \mathrm{F} while keeping at least 2PSI of positive pressure on the FV as the beer cools. After day three of DH , drop the temp to 35 F 35 F 35^(@)F35^{\circ} \mathrm{F}, while maintaining that 2PSI of positive pressure.