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%

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

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

Riwaka"’ (0.5lb/bbl)

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

Yeast: Omega British V

Cold Whirlpoool - Target ${150}^{\circ }\mathrm{F}$${150}^{\circ }\mathrm{F}$150^(@)F150^{\circ} \mathrm{F} during the whirlpool rest.
During knockout, add more Riwaka"’ through the FV’s dry-hop port.
At 60% apparent attenuation, turn the temperature controller up to ${74}^{\circ }\mathrm{F}$${74}^{\circ }\mathrm{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}^{\circ }\mathrm{F}$${74}^{\circ }\mathrm{F}$74^(@)F74^{\circ} \mathrm{F} to ${60}^{\circ }\mathrm{F}$${60}^{\circ }\mathrm{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}^{\circ }\mathrm{F}$${35}^{\circ }\mathrm{F}$35^(@)F35^{\circ} \mathrm{F}, while maintaining that 2PSI of positive pressure.