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Mash

The initial layout of the recipe is in Brewfather. First go with the new Verdant IPA yeast (hint - it's great)

• 2.7kg Pilsner

• 2kg 2-row

• 700g wheat malt

• 500g rolled oats

• 300g caramel Pils

• 300g carapils

Slow mash and sparge again, but ended up hitting over at 1.051 while targeting 1.050. Not too bad!

Boil

• 60m - 5g Warrior

30m whirlpool

• 30m - 10g Azacca, Idaho and Mosaic

• 20m - 15g Azacca, Idaho and Mosaic

• 10m - 20g Azacca, Idaho and Mosaic + yeast nutrient

Aiming for a gravity of 1.060 I ended up at 1.062.

Fermentation

19 degrees for the first 3 days, then slowly ramped to 23 over the next 2.

• Dry Hop day 3 - 40g Azacca, Idaho and Mosaic

Kept at around 2-3psi until the last 24 hours where I let it keep whatever it could, until cold crashing for 2.5 days to carbonate with the captured CO2.