Grain Bill / Fermentables
- 11 lbs 2 Row Pale Malt
- 0.65 lb Crystal 20
- 0.35 lb Crystal 10
- 0.5 lb Crystal 40
Hops
- 0.75 oz Magnum @ 12.8% AA
- 3.5 oz Galaxy @ 16.5% AA
- 2 oz Amarillo @ 8.6% AA
Yeast
- 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 80.75
- SRM 7.36
Final Stats
- Gallons
- OG 1.0 (1.0 Tilt)
- FG 1.0 (1.0 Tilt)
- ABV %
- Efficiency %
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 0.75 oz Magnum hops and continue for 30 minutes.
Add 0.5 oz Galaxy hops and continue boil for another 25 minutes.
Add whirlfloc, yeast nutrient, 1 oz Galaxy, 1 oz Amarillo hops and continue boil for 5 minutes. (This is a good time to drop in the wort chiller.)
Reduce wort temperature to 160° and add 1 oz Galaxy hops and continue reducing wort temp.
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 1 oz Galaxy, 1 oz Amarillo for 1 week.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
- 2021-02-28 – Brew Day
- Tilt Readings
- Tilt Readings