Grain Bill / Fermentables
- 11 lbs 2 Row Pale Malt
- 1 lb Crystal 20
- 0.5 lb Crystal 40
Hops
- 1 oz Magnum @ 12.8% AA
- 2.5 oz HBC 586 @ 11.5% AA
- 2 oz Amarillo @ % 8.6AA
Yeast
- Mangrove Jack’s M44
Other
- Whirlfloc Tablet
- 1/2 tsp gypsum
- 1/4 tsp epsom salts
- 1/4 tsp citric acid
Target Stats
- 5.5 Gallons
- OG 1.057
- FG 1.014
- ABV 5.57%
- IBU 67.73
- SRM 26.76
Final Stats
| February 24, 2024 | |
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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 Magnum hops and continue for 45 minutes.
Add 0.5 oz HBC 586 hops and continue boil for another 10 minutes.
Add whirlfloc and continue boil for another 4 minutes.
Add 1 oz HBC 586 hops and continue boil for 1 minute. (This is a good time to drop in the wort chiller.)
Reduce wort temperature to 160° and add 1 oz HBC 586 hops and 1 oz Amarillo 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 HBC 586, 1 oz Amarillo for 4 days.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
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