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Title: Cherry Dipped PA |
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| Boil Size: 25 L |
Boil Time: 70 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: 146g |
Creation Date: 11/24/2018 07:22 AM |
Notes: Add calcium chloride to mash for increased calcium. Target all water to an alkalinity of 80100 ppm.
Targeting a liquor-to-grist ratio of 3:1 by weight (1.4 qt./lb.), mash in and hold at 155° F (68° C) for 30 minutes. If possible, mash off to 168° F (76° C) to aid in runoff and increased brewhouse yield. Ferment at 6769° F (1921° C).
Once fermentation is complete, reduce temperature to 58° F (14° C) and remove as much yeast as possible prior to dry hopping. Dry hop at 5060° F (1016° C). If possible, recirculate hops in the fermenter.
Finishing: This beer is unfiltered, but make sure its not too yeasty before you serve it. It should be ready to serve 1418 days from brew day. Carbonate to 2.62.7 volumes (5.135.33 g/L) CO2. |
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