Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.25 oz |
Mosaic0.25 oz Mosaic Hops |
|
Pellet |
12.5 |
First Wort
|
0 min |
13.27 |
1.8% |
|
1 oz |
Motueka1 oz Motueka Hops |
|
Pellet |
7 |
Boil
|
0 min |
|
7% |
|
3 oz |
Mosaic3 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
0 min |
|
21.1% |
|
4 oz |
Citra4 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
7 days |
|
28.1% |
|
4 oz |
Amarillo4 oz Amarillo Hops |
|
Pellet |
8.6 |
Dry Hop
|
7 days |
|
28.1% |
|
2 oz |
Galaxy2 oz Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
7 days |
|
14% |
|
14.25 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3.25 oz |
Mosaic (Pellet) 3.2499999925659 oz Mosaic (Pellet) Hops |
|
13.27 |
22.9% |
|
1 oz |
Motueka (Pellet) 0.99999999771257 oz Motueka (Pellet) Hops |
|
|
7% |
|
4 oz |
Citra (Pellet) 3.9999999908503 oz Citra (Pellet) Hops |
|
|
28.1% |
|
4 oz |
Amarillo (Pellet) 3.9999999908503 oz Amarillo (Pellet) Hops |
|
|
28.1% |
|
2 oz |
Galaxy (Pellet) 1.9999999954251 oz Galaxy (Pellet) Hops |
|
|
14% |
|
14.25 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.3 gal |
|
Infusion |
-- |
152 °F |
60 min |
|
5 gal |
Batch |
Sparge |
-- |
168 °F |
10 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tsp |
yeast nutrient
|
|
Fining |
Boil |
15 min. |
|
0.25 tsp |
irish moss
|
|
Fining |
Boil |
10 min. |
Priming
|
Method: CO2
CO2 Level: 10 Volumes |
Target Water Profile
Balanced Profile
Notes
YEAST
Imperial Organic Yeast A04 Barbarian or something similar, such Vermont Ale (aka Conan).
DIRECTIONS
Mash in with 4.25 gallons (16 l) of water (166°F/74°C) and mash at 152°F (67°C). Sparge with 5 gallons (19 l) of 168°F (76°C) water. Boil for 90 minutes. Do at least a 30-minute hop stand with the flame-out hops before chilling. You will pick up most of your IBUs during this step, but don’t be tempted to put them in during the boil or to shorten the stand.
Pitch the proper amount of yeast, and ferment for roughly a week at 67°F (19°C). Allow the temperature to rise to 70°F (21°C) after vigorous fermentation is done (usually on day 3 or 4).
Dry hop for 7 days. Make sure to blanket your fermentor with CO2 while you dry hop to minimize oxygen pickup. Consider adding the dry hops in two different additions, 3 days apart. Gently swirling the fermentor every couple of days is also helpful.
BREWER’S NOTES
In the grain bill, any Crystal 15 or light crystal malt will work. I encourage people to try different ones and find out what they like.
Last Updated and Sharing
- Public: Nope, Not Shared
- Last Updated: 2019-03-29 18:13 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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