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^(@)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^(@)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^(@)F74^{\circ} \mathrm{F} to 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^(@)F35^{\circ} \mathrm{F}, while maintaining that 2PSI of positive pressure.