Ekuanot Challenger Hornindal IPA

23 Jul 2020

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1. Water:
   • 21 liters in the Guten fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Mash for 15 minutes at 67°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 6.0 kg Viking Pilsner Zero malt, bought from napravisibira.com milled yesterday at 1.40 mm
3. Hops:
   • 25 g Ekuanot, 12.9% alpha acids, boil for 30 minutes
   • 25 g Ekuanot, 12.9% alpha acids, boil for 60 minutes
   • 50 g Ekuanot, dry hop for 3 days
   • 100 g Challenger, dry hop for 3 days
4. Yeast:
   • Hornindal Kveik yeast (3rd generation)
5. Parameters:
   • 60% efficiency
   • Measured 1064 OG with Tilt hydrometer
   • 1017 FG
   • 6.2 % ABV

Note: Infected and discarded.