Grain Bill / Fermentables
- 12 Lbs Swaen Pilsner
Hops
- 4 oz Simcoe (11.9 AA)
- 1 oz Simcoe LupuLN2 Cryo Hops (23.8 AA)
Yeast
- Danstar Nottingham (Using yeast cake from Cream of Three Crops Ale v2)
Gravity
- OG 1.065
- FG 1.012
- ABV 6.96%
- IBU 99.76
- SRM 3.52
Brew Day
Heat 6 gallons of water to 160°. (4 gallons filtered Dover city water and 2 gallons of distilled water to reduce sulfates.)
Gently dough in grains until all grain is covered by water.
Mash grains at 150° for 90 minutes.
Remove “grain bag” and allow grains to drain.
Rinse grains using a colander and get every last drop of wort potential.
Bring wort to a boil, add 1 oz Simcoe hops and continue boil for 60 minutes.
Add 1 oz Simcoe hops. and continue boil for another 20 minutes.
Add 1 oz Simcoe hops and continue boil for 10 minutes. (This is a good time to drop in the wort chiller.)
Remove from heat source and drop wort temperature to 160°.
Add 1 oz Simcoe hops and continue hop stand for 1 hour.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch directly onto existing yeast cake.
Allow beer 2~3 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Transfer to secondary for 1 week adding 1oz Simcoe Cryo hops for dry hop.
Keg and enjoy!
Notes:
- September 1st, 2017, Brew Day
- Forgot to test pH. 🙁
- Have a 1″ krausen within 2 hours. 😀
- 18 hour, the Nottingham yeast cake has gone into full beast mode, leaving the fermentation chamber smelling super banana fruity. Hopefully that is not indicative of fruity esters in the final beer.
- 36 hours, krausen has mostly dropped out.
- 48 hours, all signs of active fermentation are gone, no bubbles, no krausen, nothing.