Simcoesium

A Mix of Simcoe and Centennial Sounds Good

Grain Bill / Fermentables

  • 10 lbs 2 Row Pale Malt
  • 0.75 lb Carapils
  • 0.4 lb Crystal 10
  • 0.4 lb Crystal 20

Hops

  • 6 oz Simcoe (11.9 AAU)
  • 3 oz Centennial (8.7 AAU)

Yeast

Other

  • Whirlfloc Tablet
  • Campden Tablet

Water Additions

  • 6.0 grams Gypsum
  • 2.0 gram Epsom Salt
  • 1.6 grams NaCl
  • 0.8 grams Lime
  • 4.8 grams Citric Acid

Target Stats

  • 5.5 Gallons
  • OG 1.065
  • FG 1.016
  • ABV 6.36%
  • IBU 85.18
  • SRM 4.92

Final Stats

  • 5.5 Gallons
  • OG 1.057 Hydrometer (1.050 Tilt)
  • FG 1.010 Hydrometer (1.004 Tilt)
  • ABV 6.17%
  • Efficiency 87%

Brew Day

Heat 8 gallons of water to 164°.  (6 Gallons unfiltered Dover City water with a campden tablet, 2 gallons distilled water.)

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 155° 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 Simcoe hops and continue for 45 minutes.

Add 1 oz Simcoe hops and continue boil for another 10 minutes.

Add whirlfloc, yeast nutrient, 1 oz Simcoe, 1 oz Centennial hops and continue boil for 4 minutes.

Add 1 oz Centennial, 1 oz Simcoe hops and continue boil for last 1 minute. (This is a good time to drop in the wort chiller.)

Reduce wort temperature to 150° and add 1 oz Simcoe.

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 1 oz Simcoe, 1 oz Centennial for 4 days to 1 week.

Bottle and wait another 2 weeks or keg and carb.

Enjoy!

Notes:

July 28, 2019 Brew Day
  • 8 Gallons unfiltered Dover City water with a campden tablet
  • Added 1/2 tsp gypsum and 1/4 tsp epsom salts and added 1/4 tsp citric acid
  • Reduced wort to 100° instead of 150° for final ounce of Simcoe.
  • Pitched onto existing Nottingham (yeast cake from Hatteras Ale) at 88° due to high groundwater temperatures.
  • ~1 hour – Noticeable bubbles in the airlock.
  • 24 hours – yeast cake was dropping and nearly reached final gravity.
    • It got messy along the way.
  • 4 days – Dropped temperature to 35°
  • 14 days – Raised temperature to 68°
  • 16 days – Dry hopped
  • 19 days – began dropping temperature.
  • 20 days – Reached 47° and kegged at 40 PSI for 24 hours, then reduced to 10 PSI
  • 28 days – Beer is really good, but does not have much of an aroma. Not sure if this is due to whirlpooling too late at 100° or if Simcoe isn’t great for aroma.