EXTRACT
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046 (11.4°P)
FG: 1.010 (2.6°P)
IBUs: 35
ABV: 4.6%
MALT/GRAIN BILL
7.4 lb (3.4 kg) light liquid malt extract (LME)
HOPS SCHEDULE
1 oz (28 g) each Motueka and Riwaka at 20 minutes [25 IBUs]
1 oz (28 g) each Nelson Sauvin and Wai-iti at whirlpool/steep [10 IBUs]
0.5 oz (14 g) each Nelson Sauvin, Motueka, Riwaka at dry hop
YEAST
Fermentis SafAle US-05, Lallemand LalBrew BRY-97, or similar
DIRECTIONS
Heat 2 gallons (7.6 liters) of water to about 185°F (85°C) and add the LME, stirring to dissolve. Transfer a portion of that wort to a heat-safe, tempered glass jar or dish and add the steeping hops. Meanwhile, bring the rest of the wort to a boil and add the boil hops. Boil for 20 minutes, then switch off the heat. While adding 3 gallons (11.4 liters) of cool (about 65°F/18°C), sterile water, also add the reserved steeped hops. Ferment for 7–10 days at 65–70°F (18–21°C). After fermentation is complete and gravity has stabilized, add the dry hops for 3–5 days. Crash, remove the hops or rack to secondary, package, and carbonate to about 2.2 volumes of CO2—or bottle condition. Enjoy!
