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Static Fruit Theory - XPA
Grain bill
| Weyermann Pilsner Malt | 4.4 kg | 88.6% |
| Weyermann Carafoam | 0.34 kg | 6.8% |
| Weyermann CARAHELL | 0.125 kg | 2.5% |
| Weyermann Acidulated Malt | 0.1 kg | 2% |
Hop schedule
| Hop | 60 min | WP | DH#1 |
|---|---|---|---|
| Pacific Jade | 15g | · | · |
| Idaho 7 | · | 30g | 25g |
| Vic Secret | · | 30g | 15g |
| El Dorado | · | · | 15g |
Yeast
| LalBrew BRY-97 American West Coast Ale | 2 packets |
Process parameters
- Mash
- 65 °C / 60 min
- Strike
- 17 L
- Sparge
- 14 L at 77.9 °C
- Pre-boil
- 27 L
- Boil
- 60 min
- Post-boil
- 20 L
Fermentation schedule
| Primary Fermentation | 18 °C · 5 days |
| Diacetyl Rest | 22 °C · 4 days |
| Conditioning | 1 °C · 20 days |
Static Fruit Theory - XPA
Fermentation notes
Dry hop post diacetyl rest and hold warmer temp for the dry hop duration Fast Cold Crash post dry hop.