Back to the original!
Grain Bill / Fermentables
- 14 lbs 2 Row Pale Malt
- 1 lb Carapils
- 0.5 lb Crystal 10
- 0.5 lb Crystal 20
Hops
- 2 oz Chinook (10.5 AAU)
- 4 oz Amarillo (7.7 AAU)
- 3 oz Citra (13.3 AAU)
Yeast
- Nottingham (2 packets)
Other
- Whirlfloc Tablet
Target Stats
- 6 Gallons
- OG 1.078
- FG 1.018
- ABV 7.90%
- IBU 74.28
- SRM 5.67
Final Stats
- 6.5 Gallons
- OG 1.071 (1.066 Tilt)
- FG 1.0
- ABV %
- Efficiency 79%
Prior to Brew Day
Collect water to allow chlorine to dissipate.
Brew Day
Heat 10 gallons of water to 160°. (Unfiltered Dover City water with chlorine removed using campden tablets.)
Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum,1/4 tsp epsom salts and 1/4 tsp citric acid, adjusting pH to ~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 Chinook hops and continue for 45 minutes.
Add 1 oz Chinook hops and continue boil for another 10 minutes.
Add whirlfloc, yeast nutrient, 1 oz Amarillo, 1 oz Citra hops and continue boil for 4 minutes.
Add 1 oz Amarillo, 1 oz Citra 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 Amarillo.
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 Amarillo, 1 oz Citra for 1 week.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
- December 5, 2019 Brew Day
- Recipe is based on notes from the Elysian website:
- http://elysianbrewing.com/beer?beer=79
- Added 1/2 tsp gypsum and 1/4 tsp epsom salts and added 1/4 tsp citric acid.