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Fermentation schedule (source): - Primary (Lutra) · 7 days · 68–68°F · Pitch and ferment Lutra near 68°F. Use blow-off if headspace is limited. Do not judge completion by airlock activity alone. - Confirm terminal gravity · 2 days · 68–68°F · Confirm FG stable over consecutive readings before dry hopping. Target ~1.010. - Dry hop · 3 days · 68–68°F · 1.0 oz Chinook + 1.0 oz Cascade for ~2–3 days. Minimize oxygen. Package after contact. - Bottle condition · 14 days · 65–70°F · Prime to ~2.5 vol CO2 (~4.5–5.0 oz corn sugar for 5 gal, adjusted to actual volume/temp). Condition upright in the dark ~14 days; chill a test bottle ≥48 h before opening.
Prost Coast Pale Ale is a bridge between a snappy German pilsner and a classic piney American pale ale. German Pilsner malt supplies the bright, clean base associated with beers such as Prost and Beck’s, while American 2-row and Vienna malt add a restrained bread-and-cracker backbone. Chinook provides firm bitterness and piney resin; Cascade contributes the familiar floral-citrus character of a classic American pale ale; and Hallertau Mittelfrüh quietly joins the two sides with a soft German floral and herbal note. The beer is designed to finish golden, dry, highly carbonated, crisp, and refreshing. It should have a firm but controlled bitterness, persistent white foam, and a fresh pine-and-floral aroma without becoming hazy, sweet, tropical, or “juicy.” Lutra Kveik fermented near 68°F is the primary choice for a clean pseudo-lager finish. SafAle US-05 at approximately 65°F may be used as an alternative for a slightly more traditional American pale-ale expression (notes only — not a second required yeast). ── Shopping summary ── • German Pilsner malt: 8.0 lb (crushed) • American 2-row pale malt: 3.0 lb (crushed) • Vienna malt: 1.0 lb (crushed) • Carapils/Dextrine malt: 0.5 lb (crushed) • Chinook: 2 × 1 oz bags (2.0 oz total) • Cascade: 3 × 1 oz bags (3.0 oz total) • Hallertau Mittelfrüh: 1 × 1 oz bag (1.0 oz total) • Omega OYL-071 Lutra Kveik: 1 fresh package (or clean harvested slurry) • Optional alternative yeast: 1 package SafAle US-05 • Whirlfloc: 0.5 tablet • Yeast nutrient: 1 tsp • Corn sugar (priming): ~4.5–5.0 oz, adjusted to packaged volume and temperature • Brewing water: ~8.5–9.0 gallons available (starting guidance) ── VEVOR electric all-in-one brew-day guide (9.2 gal system; adaptable) ── 1. Preparation and water Confirm that the kettle, malt pipe, false bottom, pump, recirculation tubing, spoon, thermometer, chiller, fermenter, and transfer equipment are clean. Cleaning and sanitizing are different: equipment before the boil must be clean; everything touching chilled wort must be cleaned and sanitized. Have approximately 8.5–9.0 gallons of brewing water available — 8 gallons is often too tight for a 12.5 lb grain bill, a 90-minute boil, and a genuine 5-gallon packaged yield. Begin with approximately 5.5 gallons of mash water. Reserve approximately 3.0–3.5 gallons for sparging and later volume adjustment; do not necessarily use all reserved water. Sparge only until the system reaches its calculated pre-boil volume and safe kettle capacity. Base the final pre-boil target on measured grain absorption, VEVOR dead space, boil-off rate, trub loss, and the intended fermenter/package volume. These volumes are starting guidance, not universal constants. Never fill the VEVOR beyond its safe working capacity. 2. Heat the strike water Heat approximately 5.5 gallons of mash water to roughly 158–160°F. Adjust the exact strike temperature for grain temperature and equipment behavior. The goal is to settle at a mash temperature of 150–152°F after the crushed grain is added. Use 151°F as the central mash target. 3. Mash in Install the malt pipe correctly. Add the crushed grain gradually while stirring thoroughly. Break up dry pockets and dough balls. Confirm the mash is near 151°F. Mash for 60 minutes. Keep the temperature between 150°F and 152°F to encourage a dry, crisp finish. Recirculate gently once the grain bed has settled. Avoid running the pump so quickly that the grain bed compacts or the pump runs dry. Stir carefully once or twice during the mash if appropriate for the system. 4. Mash-out At the end of the 60-minute mash, optionally raise the mash to approximately 168°F for 10 minutes. This helps wort flow and prepares the grain bed for draining, but is not a reason to exceed 170°F. 5. Lift and drain the grain basket Lift the VEVOR malt pipe carefully and secure it in its raised draining position. Allow the wort to drain naturally. Avoid squeezing, crushing, or aggressively pressing the grain bed. 6. Sparge Slowly pour approximately 170°F sparge water over the grain bed like gentle rain. Do not dump or blast the water through one location. Use enough sparge water to approach the intended pre-boil volume while respecting the kettle’s safe working capacity. Stop if the kettle is becoming too full — do not necessarily use all reserved sparge water. Let the grain basket finish draining, then remove it safely. Hot grain and wort are heavy and can burn the brewer. 7. Bring to a boil Because the recipe contains a large proportion of German Pilsner malt, use a 90-minute total boil as a conservative safeguard against DMS/cooked-corn character. Begin the 90-minute boil after removing the grain. Do not add the bittering hops immediately. When 60 minutes remain in the boil — 30 minutes after the boil began — add 0.5 oz Chinook. That charge remains a 60-minute hop addition even though the total boil is 90 minutes. Maintain a steady, uncovered rolling boil rather than an unnecessarily violent boil. Watch carefully for boil-over, especially as the wort first reaches boiling and after additions. 8. Timed boil additions At 15 minutes remaining: add 1.0 oz Cascade and 0.5 oz Hallertau Mittelfrüh. At 10 minutes remaining: add 0.5 Whirlfloc tablet and 1 tsp yeast nutrient. If using an immersion chiller, place the cleaned wort chiller into the boiling wort so the final 10 minutes sanitize it. Confirm that any sanitized transfer path needed after chilling is ready. 9. Flameout and whirlpool At 0 minutes: turn off the heat. Add 0.5 oz Chinook, 1.0 oz Cascade, and 0.5 oz Hallertau Mittelfrüh. Stir gently to create a controlled whirlpool. Allow approximately 10 minutes of contact before or during the beginning of chilling. Avoid splashing hot wort. 10. Chill Run cold water through the immersion chiller. Keep the kettle covered as practically as possible without sealing it dangerously. Gently stir the wort around the chiller with a sanitized spoon to speed cooling, taking care not to splash. Chill to approximately 68°F for Lutra. Once chilling begins, treat every item touching the wort as a sanitized item. 11. Transfer and original gravity Sanitize the fermenter, lid/stopper, airlock or blow-off equipment, transfer tubing, and any sampling equipment. Transfer the chilled wort while leaving as much compact hop and protein sediment behind as reasonably possible. It is acceptable to aerate the wort during the transfer before pitching yeast. Mix the wort thoroughly before taking the original-gravity sample. Record the actual volume and measured OG. The recipe target is 1.058, but the actual result depends on crush, mash conversion, water volume, and brewhouse efficiency. 12. Pitch and ferment Pitch Lutra at approximately 68°F. Ferment around 68°F for a clean, crisp result. Use a blow-off tube during the vigorous early stage if headspace is limited. Do not judge completion by airlock bubbles, floating particles, or the appearance of the krausen alone. Fermentation is complete only when gravity is stable over consecutive readings and the beer has reached an appropriate final gravity. Target FG is approximately 1.010. Alternative yeast (not both at once): SafAle US-05, 1 package, ferment at approximately 65°F for a slightly more traditional American pale-ale expression. 13. Dry hop Once primary fermentation is effectively complete, add 1.0 oz Chinook and 1.0 oz Cascade. Minimize oxygen exposure. Do not splash or aggressively stir. Leave the dry hops in contact for approximately 2–3 days before packaging. Avoid automatically dry hopping on a fixed fermentation day if gravity has not stabilized. 14. Package Confirm stable final gravity before bottling. Calculate priming sugar using the actual packaged volume and beer temperature (YeastCoast carbonation tools if available). The expected range is approximately 4.5–5.0 oz corn sugar for five gallons, targeting roughly 2.5 volumes CO2. Dissolve the measured corn sugar in a small amount of water, boil briefly, cool, and mix it gently and evenly with the beer in the bottling bucket. Avoid splashing during transfer and bottling. Bottle and cap using cleaned and sanitized equipment. 15. Condition and serve Condition bottles upright for approximately 14 days in a dark, room-temperature location. Chill a test bottle for at least 48 hours before opening. Pour into a clean pilsner or pale-ale glass. Expected result: clear-to-lightly-hazy gold, thick white foam, crisp malt, firm bitterness, pine, floral citrus, restrained herbal spice, and no tropical juice-bomb character. Hop AA% notes: Chinook 13.0%, Cascade 5.75%, Hallertau Mittelfrüh 4.5% — YeastCoast hop-library midpoints (not package lots). Adjust additions if your lots differ meaningfully. ── Import appendix ── waterProfile → notes/metadata only referenceStats → notes/metadata only Source recipe target stats (estimates, not measured): · OG 1.058 · FG 1.01 · ABV 6.3% · IBU 40 · SRM 6