This is a great, refreshing beer to enjoy in the summer months. Hazy, fruity, earthy, complex yet an easy drinker. Check out the video on how we made this beer plus our blog post with more information. OG: 1.043 FG: 1.006 ABV: 4.86% EBC: 8 IBU: 27.1 Batch size: 25L Efficiency: 75% Fermentables Pale Malt 2.5kg Wheat 2.5kg Hops Calypso 10g @ 60 minutes Calypso 15g @ 15 minutes Calypso 20g @ 5 minutes Calypso 20g @ Flame out Calypso 35g dry hop 3-5 days Yeast Sale WB-06 Process Mash in at 65°C for 60-90 minutes, then raise the temperature to 75°C for 10 minutes. Drain off the wort and sparge, collecting around 30 litres of wort. Bring the wort to the boil adding the hops in at the prescribed times. Cool quickly and then pitch rehydrated yeast. Ferment at 24°C for a week or until final gravity is reached. If possible reduce temperature to 20°C and dry hop. If possible, cold crash for a few days then bottle or keg.
