Grain Bill / Fermentables
- 11 lbs 2 Row Pale Malt
- 1 lb Crystal 20
- 0.5 lb Crystal 40
Hops
- 1 oz Citra @ 13% AA
- 3.75 oz Galaxy @ 12% AA
- 1 oz Amarillo (Dry Hop)
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 1.067
- FG 1.015
- ABV 6.75%
- IBU 83.5
- SRM 7.67
Final Stats
- 5.5 Gallons
- OG 1.066 (1.061 Tilt)
- FG 1.012 (1.016 Tilt)
- ABV 7.09%
- Efficiency 79%
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 oz Citra hops and continue for 30 minutes.
Add 0.75 oz Galaxy hops and continue boil for another 25 minutes.
Add whirlfloc and 1 oz Galaxy 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.
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:
- 2021-12-31 – Brew Day
- Pitched yeast at 63° after dropping temperature over 6 hours. Continued to drop wort temperature down to 52°
- Initial gravity reading was 1.064, adjusted to 1.066 to account for the elevated temperature.
- Tilt Readings
- 1.061 @ 61° 2022-01-01 12:40 AM
- 1.060 @ 54° 2022-01-01 9:30 PM
- 1.059 @ 52° 2022-01-02 6:23 AM
- 1.055 @ 52° 2022-01-02 9:13 PM
- 1.053 @ 52° 2022-01-03 6:49PM
- 1.051 @ 52° 2022-01-04 5:57 AM
- 1.042 @ 52° 2022-01-05 7:30 AM
- 1.039 @ 52° 2022-01-05 6:01 PM
- 1.032 @ 52° 2022-01-06 7:30 AM