Based on Brewdog’s Moshi Moshi 15 recipe but with added valencia orange extract and fermenter with high temperature kveik yeast for an intense citrus bomb!
MALT:
Crisp Extra Pale Malt – 3kg
Crisp Cara Malt (EBC 23-32) – 880g
Crisp Light Crystal (EBC 145-165) – 190g
Crisp Light Munich Malt (EBC 15 -25) – 130g
HOPS:
Columbus – 2.5g / 60 minutes
Columbus – 3.5g / 30 minutes
Centennial – 6g / 30 minutes
Columbus – 18.5g / 5 minutes
Centennial – 18.5g / 5 minutes
Columbus – 100g / Dry hop
Centennial – 100g / Dry hop
Cascade – 100g / Dry hop
STRIKE VOLUME: 30.3 litres
TARGET VOLUME: 20 litres
PACKAGED VOLUME:
ADJUNCTS: 1x Campden tablet, 9.3g Calcium Sulphate, 38ml Valencia orange extract
MASH: 67°C / 60 minutes stirring at 15 minutes
BOIL: 60 minutes
YEAST: Lallemand Voss Kveik sprinkled on wort and pitched at 30°C
FERMENTER TEMP: No temp control
OG: 1.040
FG: 1.010
ABV: 4%
CARBONATION: 2.0 units