Brewer's Friend Home Brewing Software

Ingredients:
MALTS
10 lb. (4.54 kg) Weyermann pale malt
2.6 lb. (1.20 kg) flaked oats
1 lb. (454 g) flaked wheat
HOPS
0.5 oz. (15 g) Magnum, 12% a.a. @ 60 min
3.2 oz. (90 g) Citra Cryo Hops, 25% a.a., dry hop 5 days
2.1 oz. (60 g) Citra, 12% a.a., dry hop 5 days
1.1 oz. (30 g) Loral Cryo Hops, 19.5% a.a., dry hop 5 days
YEAST
1 sachet Fermentis SafAle S-04
1 pack Wyeast 3767 Roeselare Belgian Blend
ADDITIONAL ITEMS
11 lb. (5 kg) kumquats, washed, sliced in half, frozen, and thawed


Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 gal. (28 L) of wort. Boil 60 minutes, adding hops as indicated. Chill wort to 68°F (20°C) and pitch S-04. Ferment at 68°F (20°C) until the specific gravity is stable, then transfer to a clean, sanitized carboy, preferably glass to reduce oxidation. Pitch Roeselare culture and allow beer to age 6–12 months until specific gravity stabilizes (measure the gravity once a month to monitor progress). Add kumquats to a sanitized tertiary fermentation vessel, rack beer on top of the fruit, and allow to ferment until the specific gravity falls to what it was before adding the fruit. Add the dry hops 5 days before kegging or bottling.