I've been studying that video. Here are some facts:
1 sack of Weyerman Carabohemian
1 sack of Simpson's Maris Otter
3 sacks of Rolled Oat flakes
3 five gallon pails of unidentified grain
2 6 gallon pails of unidentified grain
(4 of which (two 6gal & two 5gal) are "identified as Rye" at one point in the video *but could be misleading)
Base malt 2 row *unspecified quantity
with a total grain bill of approximately 850lbs.
10 Bbl system
25 Bbl fermenters out back (for Nelson as stated in the video)
They brew twice to get 12 Bbl from each batch.
Batch size: ?
Pulled house yeast off of yeast cake from 4 to 5 day old batch of Nelson.
Added Clarity ferm before adding yeast to wort
FWH: NZ hop variety (unspecified) 2.0 qts pellets *all I could see was volume*
2nd hop addition after 60 minutes: 1 qt. Nelson Sauvin + Whirlfloc
3rd hop addition at 75 minutes: 1 qt. Southern Cross + Yeast Nutrient
4th hop addition at (90 ? ) min: 3 qt. Nelson Sauvin + 2 qt. Southern Cross
Cool & O2 wort/transfer to 25Bbl fermenter.
Ferments 7 to 10 days.
Then cold crash & remove yeast cake.
Dry hop w/ (2) 5 gallon buckets of unidentified hops for 2 weeks *circulated*
Only a few unknowns after watching this video.
1. If the truth was told about everything in those buckets, then only (1) 5 gallon bucket of grain is unknown. That's a small % of the grain bill and since they're brewing in S.D. a VERY hoppy beer I'll lean towards acidulated malt as my guess.
2. FWH addition. Now, it's claimed to be an all NZ hop beer so this one can't be too hard to calculate and work backwards toward knowing all the numbers on hop additions 2 through 4.
3. Dry hop. Well, it's a Nelson beer with a big Nelson nose, I would lean towards the KISS principle on that one.
I'm going to start plugging in some numbers on brew software to see how close I can get to the numbers making a few assumptions after scaling down from a 850lb grain bill.