Voss Bryggeri Sommer

[Andrew Rathband]

Hey Guys,

I got a request for the recipe for our recent summer seasonal so here it is.

Pale malt 85%
Arome malt 6%
Chit Wheat 4,5%
Wheat malt 4,5%

Colour: 16,5 EBC
Bitterness: 45 IBU
Starting Gravity: 1.048
Finishing Gravity: 1.012

Mash Temperature 65 degrees C

Boil Time: 90 minutes

First Hops: Northern Brewer at start of boil 5 IBU

Second Hops: Simcoe at 30 minutes into the boil 6 IBU

Third Hops: Simcoe and Chinook (equal quantities) at last 5 minutes in the boil 2.5 IBU and 2 IBU respectively

Fourth Hops (Whirlpool hops): 66% Simcoe 20 IBU
33 % Chinook 11 IBU

Dry Hops are Simcoe and Chinook in equal parts at 1.8 grams per L.

Good luck!

 

[Frekhaug]

What kind of yeast do you recommend.

 

[Andrew Rathband]

Apologies for the delay again. I would recommend a clean ale yeast that doesnt go too dry. This beer is more bitter than our usual pale ales so with lower sugars the perceived bitterness could be excessive.