Mill the grains, add the mash hops, and mash at 156°F (69°C) for 1 hour; raise to 168°F (76°C), rest 10 minutes, and mash out. Recirculate until the runnings are free of particulate, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add hop aroma extract, and stir to distribute. Chill to 66°F (19°C), aerate the wort, and pitch the yeast. Ferment at 68–70°F (20–21°C). On Day 4 or 5 of active fermentation, add the dry hops. Once fermentation is complete and gravity has stabilized, crash, rack to secondary, and add the zest. After 2 more days, package, carbonate, and enjoy.
BREWER’S NOTES
Grains: Mill your two-row at your standard crack setting for base malt, tighten the mill slightly for the wheat malt, then tighten it significantly for the malted oats—they’re tough to crack. Otherwise, you can substitute flaked oats and add directly to the mash, plus some rice hulls to help the lauter. I use malted oats on our current SLURP recipes; their husks act similar to rice hulls.
Water profile: Target a 2.5:1 chloride-sulfate ratio for enhanced mouthfeel.
Mash hops: Optionally, increase the mash hops up to 4 oz (113 g) to charge more thiols into your wort stream. We use 1 lb per barrel (380 g/hl); that’s 2.6 oz (74 g) at this scale.
Salvo: Designed for the whirlpool, Salvo is a variety-specific hop aroma extract from which the alpha acids have been removed. Available in containers as small as 1 kg (2.2 lb), it may be difficult for homebrewers to source. However, feel free to experiment here with other Centennial hop extracts—or simply add a charge of Centennial or Centennial Cryo to a cool whirlpool (~180°F/82°C).
