Beach Beer
Grain Bill / Fermentables
- 3 lbs 2-Row
- 2 lbs Vienna Malt
- 3 lbs Flaked Maize
Hops
- 1 oz Galena(13.8 AA)
- 1 oz US Tettnanger(3.5 AA)
Yeast
- Danstar Nottingham
Other
- Whirlfloc Tablet
- Citric Acid @ 0.57 grams/gallon
Target Stats
- 5.5 Gallons
- OG 1.044
- FG 1.012
- ABV 4.42%
- IBU 22.84
- SRM 2.96
Final Stats
- 5 Gallons
- OG 1.049 Hydrometer (1.042 Tilt)
- FG 1.0
- ABV %
- Efficiency 82%
Brew Day (2019-07-10)
Heat 9 gallons of water to 154°. (50% unfiltered Dover City water with chlorine removed and 50% distilled water to dilute. Add 4.56 grams citric acid.)
Gently dough in grains until all grain is covered by water.
Mash grains at 149° for 1 hour and 30 minutes.
Remove “grain bag“, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 0.25 oz Galena hops and continue for 55 minutes.
Add whirlfloc, 0.5 oz Galena and 0.5 oz Tettnanger hops and continue boil for another 5 minutes. (This is a good time to drop in the wort chiller and rehydrate the yeast with the yeast nutrient.)
Reduce wort temperature to 170° and add 0.25 oz Galena and 0.5 oz Tettnanger.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate, transfer to primary fermenter and pitch rehydrated yeast into fermenter.
Allow beer 4~5 days in the primary at 54° to adequately ferment and raise temperature to 67° for 2 days to cleanup any diacetyl produced during fermentation.
Keg and carb.
Drive to the beach and enjoy!
Notes:
July 10, 2019 Brew Day
- Dropped in whirlpool hops at 150° instead of 170°.
- Pitched yeast at 80°. Groundwater was still 76° after running through 25′ immersion chiller in ice bath.
- 24 Hours – 1.038 Tilt
- 48 Hours – 1.032 Tilt
- 60 Hours – 1.021 Tilt
- 96 Hours – 1.016 Tilt