v3 difference - added 1 lb Caramel 20, added 1 oz Mt Hood at 30 min., substituted 0.5 oz Mt Hood at 15 min. for 1 oz Perle. Also, .5 Perle and .5 oz German Select was used at 60 min due to lack of Perle in stock. Actually brewed a 10 gallon batch, but cut the recipe in half for 5 gal. reference. That's why you see my "unusual" hop schedule.
1.Mash In: Add 2 qt of water per lb at 185 F to reach 154 F for 60 min.
2.Volauf and Lauter slowly (valve half-way open)
3.Mash Out: Add 16 qt of water (enough to collect 6-1/2 gal) at 204 F to reach 167 F for 15 min.
4.Volauf 2 qts and lauter slowly until you reach the target volume
5.Ferment at the coolest temperature your yeast can tolerate (60 F for Pacman)
6.Transfer to 2ndary in 7 days for 7 days.
7.Transfer to keg, add CO2 and relief, then cold crash 3 days
8.Add CO2 and serve when Ready
9.Boil for 60 minutes, following hop schedule
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Comments
Racked to keg today after hitting target FG =1.012. I made a double batch of this brew and after tasting, I'm glad I did! Added CO2, will cold crash at 34 for 3 days then sample again.
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Racked to keg today after hitting target FG =1.012. I made a double batch of this brew and after tasting, I'm glad I did! Added CO2, will cold crash at 34 for 3 days then sample again.
4/14/2014 8:39:05 PM