Hops
|
Amount
|
Variety
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Columbus0.75 oz Columbus Hops |
Pellet |
15 |
Boil
|
60 min |
39.56 |
7% |
|
1 oz |
Citra1 oz Citra Hops |
Pellet |
11 |
Boil
|
20 min |
23.42 |
9.3% |
|
3 oz |
Citra3 oz Citra Hops |
Pellet |
11 |
Boil
|
5 min |
23.13 |
27.9% |
|
3 oz |
Citra3 oz Citra Hops |
Pellet |
11 |
Whirlpool
|
30 min |
|
27.9% |
|
3 oz |
Citra3 oz Citra Hops |
Pellet |
11 |
Dry Hop
|
0 days |
|
27.9% |
Hops Summary
|
Amount
|
Variety
|
IBU
|
Bill %
|
|
0.75 oz |
Columbus0.74999999828443 oz Columbus Hops |
39.56 |
7% |
|
10 oz |
Citra9.9999999771257 oz Citra Hops |
23.42 |
93% |
|
10.75 oz
|
Total
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
8 gal |
Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase. |
Infusion |
152 °F |
45 min |
Notes
Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.
Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.
Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-04-05 20:34 UTC
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