^
Try this one: [ame]https://www.youtube.com/watch?v=Wi4nXJBIhss[/ame]
Recipe:
OG: 16,8 °P
FG: 4 °P
7 % abv
ca. 80-100 IBU
Malt: (This is what I use for a double+ batch)
14.0 kg Thomas Fawcett maris otter pale malt
0.6 kg Thomas Fawcett pale crystal malt, 70 EbC
0.6 kg Thomas Fawcett crystal malt, 130-150 EBC
Hops:
0,6 g/l Simcoe, 30 min.
0,6 g/l Columbus, 30 min.
0,6 g/l Centennial, 30 min.
0,6 g/l Simcoe, 15 min.
0,6 g/l Columbus, 15 min.
0,6 g/l Centennial, 15 min.
0,6 g/l Simcoe, 0 min.
0,6 g/l Columbus, 0 min.
0,6 g/l Centennial, 0 min.
0,7 g/l Simcoe, dryhopping in secondary
0,7 g/l Columbus,dryhopping in secondary
0,7 g/l Centennial, dryhopping in secondary
0,7 g/l Amarillo, dryhopping in secondary
Wyeast 1318. Pitch at 19, let rise to 21 towards the end of the main fermentation. Open fermentation for 4 days, rack to closed secondary.
This is an amazing beer, brewed by the Norwegian brewery Kinn. It's called Vestkyst (= West Coast), and is perhaps the most popular of all craft brewed beers here. I prefer wlp013 when brewing it, though.