Yet another riff on the Vortex but pretty far from the original with a different grain bill, different hops and different yeast! Picked some fresh hops just before brewing. Came to just over 400g, I’ve divided by 5 for dry equivalent but these were already quite dry as late season hops so that should be conservative. I also chopped them with scissors to make the lupulin more accessible and hopefully enhance the hoppiness. Add them all over the last 5 minutes of the boil. Did a 25 minute hops stand with the post boil pellet hops added also. Didn’t do any chill before hops stand so may get a bit more bitterness than the numbers indicate.
For pellet hops I went with Pacific Gem for bittering, Necteron and The Bruce (a blend of Nelson Sauvin, early-season Motueka, late-season Pacifica, and mid-season Pacific Jade.)
I went with Kveik yeast to handle the warmer than usual pitching temp.
Brew date: 28th March 2026
strike water: 20L @ 73°
mash start: ~ 68°
sparge water: 12L @ 80°
water additions added to sparge water – gypsum, CaCl
koppafloc @ 15 mins
30 min boil
Gravity after mash: 9.2 Brix = 1.037
Hops stand –25 mins starting at 98° going down to 73°
OG: 10.4 Brix = 1.042
Chilled wort to 22.5° and pitched yeast dry
Fermentation active next morning.
Fermented @20°, 15-20psi during peak fermentation
Bumped up to 26° around day 5
Dry hopped: day 6, re-pressurised to 15 psi
Started Cold Crash: day 12
Kegged: 11th April (day 14)
FG: 1.010
Style Information
Grains & Extracts
| Name | Amount | Notes |
|---|---|---|
| Pilsner | 3 kg | |
| Gladfield Munich Malt | 0.55 kg | |
| Wheat Malt | 0.45 kg | |
| Gladfield Toffee Malt | 0.4 kg | |
| Gladfield Gladiator (Dextrine) | 0.3 kg | |
| Gladfield Sour Grapes | 0.3 kg |
Hops
| Name | Amount | Alpha Acid % | AAU | Time | Notes |
|---|---|---|---|---|---|
| Pacific Gem | 0.025 kg | 13.7% | 0.3425 | 30 | |
| Nectaron | 0.01 kg | 12.3% | 0.123 | 5 | |
| The Bruce blend | 0.01 kg | 9.6% | 0.096 | 5 | |
| Nelson Sauvin | 0.08 kg | 11.5% | 0.92 | 2.5 | |
| Nectaron | 0.04 kg | 12.3% | 0.492 | 0 | |
| The Bruce blend | 0.04 kg | 9.6% | 0.384 | 0 | |
| Nectaron | 0.05 kg | 12.3% | 0.615 | 0 | |
| The Bruce blend | 0.05 kg | 9.6% | 0.48 | 0 |
Adjuncts
| Name | Type | Use | Amount | Time | Notes |
|---|---|---|---|---|---|
| Calcium Chloride | Water Agent | Boil | 0.0033 kg | 0 | |
| Gypsum (Calcium Sulfate) | Water Agent | Boil | 0.0063 kg | 0 | |
| Lactic Acid | Water Agent | Boil | 0 kg | 0 |
Yeasts
| Name | Amount | Notes |
|---|---|---|
| Lallemand LalBrew Voss Kveik Ale |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Saccharification Rest | Infusion | 45 | 68 C |