Wyeast equivalent is 3944 for WLP400
Notes from original recipe:
Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C).
Boil 90 minutes, adding first hops 60 minutes before flameout.
Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes.
Chill wort to 63° F (17° C) and ferment for 7 days, allowing temperature to free rise to 73° F (23° C) and ferment to completion.
Water Calcs:
Mash
Gypsum: 4.5 gm
Calc. Chloride: 4.5 gm
Epsom Salts: 1 gm
Lactic Acid: 1 gm
Sparge
Gypsum: 3gm
Calc Chloride: 3 gm
Epsom Salts: 1 gm
Whirlpool Method:
1. Add Whirlfloc @5 mins left on boil<br />
2. Add 0 min hop addition<br />
3. cut flame/ heat and whirlpool with hops in kettle for 5-10 minutes<br />
4. Take out Hops and wait (whirlpool?) another 10 minutes<br />
5. Cold Crash after this rest period<br />
notes:
+4L volume adjustment from june 2021
+efficiency from 70% to 76, closer to actual.