Great aroma and bitter/fruity hop flavors. Strong 7.7% ABV,delicious and easy to drink. 120 IBU's of hopiliciousness. Used 2 oz. of Citra hops and in secondary dry hop for 7 days. (1 tspn)
Fermentables
69% - 2-Row - US
11
36
2
Mash
12% - Briess Carapils
2
34
1
Mash
12% - Caramel/Crystal 40 - US
2
35
40
Mash
6% - Victory Malt - US
1
34
28
Mash
Hops
Cascade
2
Pellet
Boil
45 min(s)
5.8
33.2
Columbus
1
Pellet
Boil
30 min(s)
15
35.9
Citra
1
Pellet
Boil
60 min(s)
12
37.4
Citra
1
Pellet
Boil
10 min(s)
12
13.6
Citra
0.15
Pellet
DryHop
7 day(s)
12
0.0
Yeast
Wyeast American Ale II 1272
74%
Other Stuff
Irish Moss
1
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.In a 7 gallon pot, heat 6 gallons of H2O to 160 degree – 170 degrees a brewing step here
2.Add malts/grains to mash ton. Add the heated water to the mash ton.
3.Use a thermometer to measure the temperature. Ideally we wanted the temperature to maintain 150-155 degrees for 1 hour.
4.Run off the dark/cloudy wort until it’s running clear. Use a pitcher to view the wort. Reinvest the wort being test back into the mash ton.
5.Begin sparging by heating the water to 170-180 degrees.
6.Sparge at the rate of ¾ of a gallon/3 minutes..keep it above the grain bed.
7.Run off the wort until the fermentation bucket is close to 6 gallons. Transfer the wort to a SS boil pot. Bring the wort to a rolling boil.
8.Once at the boil point, added a. Initial hop addition = 1 oz. of Citra b. @ :45 minutes left = 2 oz. Cascade c. @ :30 minutes left = 1 oz. Columbus d. @ :15 minutes added 1 tsp. of Irish Moss e. @ :10 minutes added 1 oz. Citra
9.After 1:00 of boiling. We cooled the Beer in the boil pot by using the cooling coil system and a garden hose (SANITIZED).
10.Within 10 minutes, we moved the temperature from 212 degrees to 75 degrees.
11.We then transferred the Beer to the fermentation bucket (SANTATIZED). We used a strainer (SANATIZED) to strain out the hop residue and used a plastic spoon (SANATIZED) to press the liquid through.
12.Took a hydrometer reading at OG..1.075
13.We placed the lid on the Beer and shook it vigorously for 45-55 seconds to allow for aeration before adding the yeast. a brewing step
14.We added the yeast (SANTATIZE BAG & SCISSORS), replaced the lid and gave it a few turns and twists.
15.Next, we added the SANTATIZED airlock, added water to the ‘fill line” and placed the bucket in a dark, cool area.
16.Noticed after 1 day we had no activity with the fermentation. However, after 36 hours there was a ton of activity to the point that I changed the fermentation lock to a hose.
17.Day 4 produced little to no activity. Thus, I switched back to the fermentation lock.
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