Grain Bill / Fermentables
- 5 lbs Pilsner
- 5 lb Oats
- 1.25 lb Carapils
- 0.5 Honey Malt
- 1 lb Vienna
Hops
- 5 oz Mosiac @ 12.2% AA
- 4.5 oz Amarillo @ 8.6% AA
- 4 oz Centennial @ 9.2% AA
Yeast
- Lallemand Windsor
Other
- 1/2 tsp gypsum
- 1/4 tsp epsom salts
- 1/2 tsp citric acid
Target Stats
- 5.5 Gallons
- OG 1.042
- FG 1.015
- ABV 3.59%
- IBU 39.79
- SRM 5.07
Final Stats
| February 23, 2025 | |
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Brew Day
Heat 8 gallons of water to 156°. (Unfiltered Dover City water with chlorine removed via campden tablet.)
Gently dough in grains until all grain is covered by water. Add gypsum, epsom salts and citric acid
Mash grains at 152° for 40 minutes.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Continue for 45 minutes.
Add 0.25 oz Centennial and 0.25 oz Mosiac hops and continue boil for another 10 minutes.
Add 0.25 oz Centennial and 0.25oz Mosiac hops and continue boil for another 5 minutes.
Drop in the wort chiller and reduce wort temperature to 165°.
Add 2 oz Centennial, 2 oz Mosiac and 2 oz Amarillo hops and stir for 20 minutes.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch yeast into fermenter.
Allow beer 1 week in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Dry hop with 1.5 oz Centennial, 2.5 oz Mosiac and 2.5 oz Amarillo hops for 3 days.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
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