Notes: * Chill water for fermentor.
* Heat about 6 L water with minerals and steeping grains in a mesh bag. Once temperature reaches 155 F, turn off heat and hold for 30 minutes. Remove steeping grains.
* Once almost boiling, add DME.
* Add boil hops and start boil timers. Add aroma hops as specified.
* Add LME, yeast nutrient and Whirlfloc, and grapefruit with 5 minutes left.
* Put about 3 gallons of clean water into sanitized fermenter.
* Use sanitized funnel to dump boiled wort into fermentor.
* Top off with clear water.
* Measure OG.
* Pitch yeast.
* Cap with airlock filled with sanitizer, ferment as cold as 64 F or as warm as 80 F, trying to keep it cool during the first three days.
* Ferment for fourteen days, then add grapefruit zest/juice for one more day.
* Bottle with 200 g sugar and refrigerate bottles after two weeks. |
