Grain Bill / Fermentables
- 11 lbs 2 Row Pale Malt
- 1 lb Crystal 20
- 0.5 lb Crystal 40
Hops
- 1.25 oz Magnum @ 12.8% AA
- 0.75 oz Simcoe @ 13.3% AA
- 1.5 oz Centennial @ 8.7% AA
- 1.25 oz Cascade @ % 6.4AA
Yeast
- Mangrove Jack’s M44
- Previously used Nottingham
Other
- Whirlfloc Tablet
- 1/2 tsp gypsum
- 1/4 tsp epsom salts
- 1/4 tsp citric acid
Target Stats
- 5.5 Gallons
- OG 1.063
- FG 1.016
- ABV 6.16%
- IBU 69.37
- SRM 25.21
Final Stats
| August 22, 2020 | May 6, 2023 |
|---|---|
(Nottingham yeast cake, twice previously used.) |
(Pitched a second packed of M44 after 36 hours with no activity.) With M44, the hops are slightly muted compared to Nottingham, but it doesn’t have the Nottingham “bite” and makes for as better overall beer. |
Brew Day
Heat 8 gallons of water to 158°. (Unfiltered Dover City water with chlorine removed via campden tablet.)
Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum and 1/4 tsp epsom salts and stabilize pH at 5.2
Mash grains at 152° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 1.25 oz Magnum hops and continue for 30 minutes.
Add 0.75 oz Cascade hops and continue boil for another 25 minutes.
Add whirlfloc, yeast nutrient, 1 oz Centennial hops and continue boil for 5 minutes. (This is a good time to drop in the wort chiller.)
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch yeast into fermenter.
Allow beer 1~2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Dry hop with 0.5 oz Cascade, 0.5 oz Centennial, 0.75 oz Simcoe for 1 week.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
| August 22, 2020 | May 6, 2023 |
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