Notes: Bring 2.5 gallons water to boil, remove from heat and steep specialty grains for 30 minutes. Then, remove grain and bring wort back to a boil.
Once boiling, remove from heat and add DME. Stir thoroughly until completely dissolved. Return wort to boil.
Once boiling, start 60min clock and follow hop schedule.
At flameout, add hops per schedule and create whirlpool. Partially cover pot, leaving enough room for steam to continue to escape.
After 10 minutes, move to ice bath. Once wort is below 100 degrees, move wort to Primary Fermenter. Add refrigerated spring water to fermentor to achieve 3.5 gallons.
Take O.G. Reading.
Using a sanitized temperature gauge, make sure wort is below 80 degrees. If below 80 degrees, procees with shaking up wort and pitching of yeast.
After 14 days in primary fermenter, take another gravity reading. If desired gravity is set, proceed with dry hopping. Dry hopping should be done for 7-10 days. |
