Grain Bill / Fermentables
- 10 lbs 2 Row Pale Malt
- 1 lb Crystal 40
- 0.25 lb Carapils
Hops
- 7 oz Citra @ % 12.6 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 1.056
- FG 1.013
- ABV 5.68%
- IBU 80.26
- SRM 7.55
Final Stats
- 5.5 Gallons
- OG 1.060
- FG 1.?
- ABV %
- IBU 77.95
- Efficiency 80%
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 0.5 oz Citra hops and continue for 30 minutes.
Add 0.5 oz Citra hops and continue boil for another 15 minutes.
Add 1 oz Citra hops and continue boil for another 5 minutes.
Add 1 oz Citra hops and continue boil for another 5 minutes.
Add whirlfloc, yeast nutrient, 1 oz Citra hops and continue boil for 4 minutes.
Add 1 oz Citra hops and continue boil for another 1 minute. (This is a good time to drop in the wort chiller.)
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 2 oz Citra for 1 week.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
- 2021-03-28 – Brew Day
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