Tired Hands HopHands inspired
http://www.alesoftheriverwards.com/2015/08/tired-hands-hophands-clone-revisted.html
60 seconds of pure O2. Cherry Hill, NJ Tap water. Mash pH 5.35, Water Profile ( 132ppm Ca, 19ppm Mg, 7ppm Na, 147ppm Cl, 146ppm SO4). Some acid malt and some Lactic acid was used to lower the mash pH, your water profile may vary.
Fermentables
82% - Pale Ale - CA
8.5
37
3
Mash
18% - Flaked Oats - US
1.875
37
1
Mash
Hops
Columbus
0.5
Pellet
Boil
60 min(s)
15
25.9
Amarillo
0.5
Pellet
Boil
5 min(s)
9
3.1
Centennial
0.5
Pellet
Boil
5 min(s)
10.5
3.6
Simcoe
0.5
Pellet
Boil
5 min(s)
13
4.5
Amarillo
0.75
Pellet
FlameOut
0 min(s)
9
0.0
Centennial
0.75
Pellet
FlameOut
0 min(s)
10.5
0.0
Simcoe
0.75
Pellet
FlameOut
0 min(s)
13
0.0
Amarillo
2
Pellet
DryHop
5 day(s)
9
0.0
Centennial
2
Pellet
DryHop
5 day(s)
10.5
0.0
Simcoe
2
Pellet
DryHop
5 day(s)
13
0.0
Yeast
Wyeast London Ale III 1318
74%
Other Stuff
Irish Moss - boil 10 min
1
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Fermentation temp was 66f for 7 days, then kegged and dry hopped in the keg for 5 days. Tapped 14 days from brewday.
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