Grain Bill / Fermentables
- 7 lbs 2 Row Pale Malt
- 0.5 lb Carapils
- 0.25 lb Crystal 10
- 0.25 lb Crystal 20
Hops
- 6 oz Centennial (9.7 AAU)
Yeast
- Nottingham (yeast cake from Space Ghost)
Other
- Whirlfloc Tablet
- 1/2 tsp gypsum
- 1/4 tsp epsom salts
- 1/4 tsp citric acid
Target Stats
- 5.5 Gallons
- OG 1.043
- FG 1.011
- ABV 4.20%
- IBU 82.51
- SRM 3.74
Final Stats
- Gallons
- OG 1.041 (Tilt)
- FG 1.010 (Tilt)
- ABV 4.07%
- Efficiency 70%
Prior to Brew Day
Collect water to allow chlorine to dissipate.
Brew Day
Heat 8 gallons of water to 155°. (Unfiltered Dover City water with chlorine removed.)
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 150° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 1 oz Centennial hops and continue for 45 minutes.
Add 1 oz Centennial hops and continue boil for another 10 minutes.
Add whirlfloc, yeast nutrient, 1 oz Centennial hops and continue boil for 4 minutes.
Add 1 oz Centennial hops and continue boil for last 1 minute. (This is a good time to drop in the wort chiller.)
Reduce wort temperature to 170° and add 2 oz Centennial. Completely forgot this step because it didn’t print. :/
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch rehydrated yeast into fermenter.
Allow beer 1~2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Dry hop with 2 oz Centennial for 1 week.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
- 2020-03-21 – Brew Day
- Tilt Readings
- 2020-03-21 – 1.041 @ 60°
- 2020-03-22 – 1.033 @ 51°
- 2020-03-23 – 1.015 @ 52° (Started raising temperature.)
- 2020-03-31 – 1.010 @ 66°
- Tilt Readings