Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
8 ml |
hopshot8 ml hopshot Hops |
|
Extract |
5 |
Boil
|
60 min |
72.73 |
2.5% |
|
2 oz |
Citra2 oz Citra Hops |
|
Pellet |
5 |
Hop Stand
|
0 min |
6.81 |
17.7% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
8 |
Hop Stand
|
0 min |
10.89 |
17.7% |
|
1 oz |
Simcoe1 oz Simcoe Hops |
|
Pellet |
6 |
Hop Stand
|
0 min |
4.09 |
8.9% |
|
2.50 oz |
Citra2.5 oz Citra Hops |
|
Pellet |
9 |
Dry Hop
|
0 days |
|
22.2% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
9 |
Dry Hop
|
0 days |
|
17.7% |
|
1.50 oz |
Citra1.5 oz Citra Hops |
|
Pellet |
7 |
Dry Hop
|
0 days |
|
13.3% |
|
11.28 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
8 g |
hopshot (Extract) 8 g hopshot (Extract) Hops |
|
72.73 |
2.5% |
|
2 oz |
Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops |
|
6.81 |
17.7% |
|
2 oz |
Mosaic (Pellet) 1.9999999954251 oz Mosaic (Pellet) Hops |
|
10.89 |
17.7% |
|
1 oz |
Simcoe (Pellet) 0.99999999771257 oz Simcoe (Pellet) Hops |
|
4.09 |
8.9% |
|
2.50 oz |
Citra (Pellet) 2.4999999942814 oz Citra (Pellet) Hops |
|
|
22.2% |
|
2 oz |
Mosaic (Pellet) 1.9999999954251 oz Mosaic (Pellet) Hops |
|
|
17.7% |
|
1.50 oz |
Citra (Pellet) 1.4999999965689 oz Citra (Pellet) Hops |
|
|
13.3% |
|
11.28 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.5 gal |
|
Strike |
161 °F |
154 °F |
60 min |
|
|
to get 7 gallons pre boil. |
Sparge |
-- |
-- |
-- |
Target Water Profile
Tewksbury, MA, USA
Notes
By Dave Green
Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.
Yeast: Wyeast 1318 (London Ale III) or White Labs WLP022 (Essex Ale) or Wyeast 1335 (British Ale II) yeast
Aim for target IBU of 75
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-01-27 01:51 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
