Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
First Wort at 170 °F
|
0 min |
17.51 |
4.2% |
|
1.50 oz |
Amarillo1.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
0 min |
|
12.5% |
|
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Whirlpool at 150 °F
|
20 min |
|
8.3% |
|
1 oz |
Galaxy1 oz Galaxy Hops |
|
Pellet |
14.25 |
Whirlpool at 150 °F
|
20 min |
|
8.3% |
|
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool at 150 °F
|
20 min |
|
8.3% |
|
3 oz |
Citra3 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
3 days |
|
25% |
|
2 oz |
Galaxy2 oz Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
3 days |
|
16.7% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
3 days |
|
16.7% |
|
12 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Amarillo (Pellet) 1.9999999954251 oz Amarillo (Pellet) Hops |
|
17.51 |
16.7% |
|
4 oz |
Citra (Pellet) 3.9999999908503 oz Citra (Pellet) Hops |
|
0 |
33.3% |
|
3 oz |
Galaxy (Pellet) 2.9999999931377 oz Galaxy (Pellet) Hops |
|
0 |
25% |
|
3 oz |
Mosaic (Pellet) 2.9999999931377 oz Mosaic (Pellet) Hops |
|
0 |
25% |
|
12 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
9.9 gal |
|
Temperature |
-- |
152 °F |
60 min |
|
9.9 gal |
|
Sparge |
-- |
168 °F |
15 min |
Target Water Profile
Balanced Profile
Notes
On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 185 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses.
Mix the dry hops and divide into three equal portions:
1) Added after two days of active fermentation.
2) Added at the end of fermentation.
3) Added three days after fermentation ends.
Allow each dry hop addition to be in contact with the beer for two to three days, then remove.
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-09-21 10:42 UTC
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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 |
|
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