Summer Light II

The second Summer Light iteration — a lower-ABV hazy built around a heavy oat and wheat body with four NZ varieties in the dry hop. The grain bill was expanded from the original to include more body-building adjuncts, and the hop set was broadened from two to four varieties.

Grain Bill

A layered oat-wheat grist for a soft hazy body: Gladfield Light Lager (31.9%) and American Ale Malt (29.2%) share the fermentable base, with Big O Malted Oats (13.9%), Flaked Wheat (13.9%), Golden Oat (6.9%), and Chit Malt (4.2%) building body, haze, and foam. Total grain: 7.2 kg into 23 L.

Hops

Four NZ varieties across the hop schedule:

• Boil: Nelson Sauvin 10 g + Nectaron 10 g at 60 min; Nectaron 40 g at 30 min; Motueka 10 g + Riwaka 30 g at 10 min
• Whirlpool: Riwaka 20 g (10-minute stand, heat off at 80°C)
• Dry hop: Nelson Sauvin 50 g + Nectaron 50 g + Motueka 50 g + Riwaka 50 g — 200 g total at day 6 (~1.013)

The dry hop blend covers the full spectrum of NZ tropical character — white wine and passionfruit (Nelson/Nectaron), lime and citrus (Motueka/Riwaka).

Fermentation

LalBrew New England East Coast Ale at 18°C, low pressure primary. Gravity hit 1.013 at day 6, triggering the 200 g mixed dry hop. Temperature raised to 20–21°C, spunding closed to capture CO₂ for pressure carbonation. Pressure built toward 30 psi by day 12 before crashing to 3°C.

Packaging & Tasting

Kegged on day 13, carbonated to 2.5 vol CO₂. Tasted at kegging: promising aroma, balanced hop expression with fresh grain character.