Notes: Bring 7 gallons of distilled water to 158F, then add BIAB bag.
Mash in grains, hold at 150F for 1 hour. pH = 5.4 @ 75F after 15 mins.
After 1 hour, increase to 168F over 20 mins, then lift bag and let drain.
Transfer bag to food-grade bucket and pour 1.5 gal of room temp distilled water over grains and allow to soak for 10 mins. Stir a bit, then lift bag and squeeze.
Add runoff from rinsed grains to kettle. Should now be 8 gal.
Bring to boil and add hops as indicated.
Add corn sugar and yeast nutrient with about 30 mins left in boil.
After boil end, add whirlpool hops when temps are 170F and circulate for 20-30 mins.
Cool to to 65F, then stop whirlpool, let settle for at least 30 mins.
Transfer to fermenter (approx. 5.5 gallons). Pitch yeast.
Ferment 2-3 days at 65F then allow to reach 68F over the rest of the fermentation period.
After 10 days, add dry hops.
Three to four days later (13-14 days in fermenter), cold crash for 1-2 days then rack to keg. |
