Podcasts: Oregon

Malt Bill

• Base Malts:
  • Primary: Gambrinus Pilsner – preferred for being lean and predictable
  • Alternate: Great Western Pilsner
  • Occasional: Weyermann Extra Pale
• Adjuncts & Specialty Grains:
  • Flaked rice and flaked wheat – sometimes used together
  • Raw wheat, malted wheat, and white wheat – for softer mouthfeel
  • Flaked rice also reduces FAN (Free Amino Nitrogen) and adds a “snap” character

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Water Profile

• Sulfate to Chloride Ratio: 2:1
• Mash pH: 5.3 – 5.4

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Bittering Strategy

• First Wort or Beginning of Boil:
  • Early-pick Columbus – preferred for more polyphenol bitterness
  • Flex (CO2 extract) also used
  • Target 35 IBU

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Late Boil Additions

• At 5–10 minutes remaining:
  • Add CO2 extract (Simcoe or Mosaic)
  • Add a large dose of T90 pellets
• CO2 extract is favored for a resinous character

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Whirlpool & Knockout

• Whirlpool Dose: 2 lbs/bbl
• Use cryo hops in whirlpool
• Occasionally add Dynaboost at knockout
  • Emphasis on big hot side additions due to loss of aroma/flavor from cold side hops

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Dry Hopping

• Dry Hop Rate: 3–4 lbs/bbl

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Hop Varietals & Blends

• Simcoe:
  • Works especially well when it’s not the dominant hop
  • Example: Blends nicely with Nectaron in NZ IPAs
• Krush:
  • Pairs well with Simcoe, Mosaic, and other classics
  • Adds a red berry flavor
• 1019 (Dolcita):
  • Effective at around 25% of the hop bill

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Special Methods

• Dynaboost Dosage: 1 kg per 10 bbl
  • Used with dip hop method (Kelsey McNair style)