Mash for 60 minutes at 152 degrees F. Add the first-wort Citra hops addition to the boil kettle before the boil begins and begin heating the wort as soon as an inch or so of wort is collected in the kettle, continuing to run off the rest of the mash until full volume is reached.
Fermentation and dry-hopping procedure: Make a 1600-milliliter starter created 24 hours in advance of brew day. Pitch yeast at 66 degrees F and maintain. Aerate with pure O2 for 45 seconds. Begin the dry hop after three to four days of fermentation. Add the primary dry-hop addition to the fermentation vessel and let rest for a week. When fermentation stops, do a diacetyl rest by raising temperatures three to four degrees for two days. Transfer the beer off the dry hops and into a new vessel one full week after they were added. In this secondary vessel add ounce of Citra and let rest for once week before kegging or bottling.
The first round of dry hopping gets 2.5 ounces of hops. In the morning give the carboy a slight back-and-forth rock for about 15 seconds to get the hops mixed into the beer well. Repeat at night.
Fermentables
84% - 2-Row - US
11.5
37
1
Mash
7% - Victory Malt - US
1
34
28
Mash
5% - Caramel/Crystal 10 - US
0.625
35
10
Mash
5% - Caramel/Crystal 20 - US
0.625
35
20
Mash
Hops
Citra
0.5
Pellet
FirstWort
60 min(s)
12.2
18.4
Chinook
0.75
Pellet
FirstWort
60 min(s)
11.9
27.0
Centennial
0.5
Pellet
Boil
20 min(s)
10.1
9.2
Citra
1
Pellet
Boil
10 min(s)
12.2
13.4
Columbus
1
Pellet
Boil
5 min(s)
15
9.0
Amarillo
2
Pellet
Boil
1 min(s)
8.7
2.3
Amarillo
1
Pellet
DryHop
7 day(s)
8.7
0.0
Centennial
1
Pellet
DryHop
7 day(s)
10.1
0.0
Simcoe
0.5
Pellet
DryHop
7 day(s)
12.3
0.0
Citra
1
Pellet
DryHop
7 day(s)
12.2
0.0
Chinook
0.25
Pellet
Boil
1 min(s)
11.9
0.4
Yeast
Fermentis Safale US-05
81%
Other Stuff
Yeast Nutrient
1
tsp
Mash
Mash Steps
Saccharification Rest
Direct Heat
152
60 min
Mash-Out
Direct Heat
165
5 min
Special Instructions
1.Fermentation: Make a 1600-milliliter starter created 24 hours in advance of brew day. Pitch yeast at 66 degrees F and maintain. Aerate with pure O2 for 45 seconds.
2.Mash for 60 minutes at 152 degrees F.
3.Add the first-wort Citra hops addition to the boil kettle before the boil begins and begin heating the wort as soon as an inch or so of wort is collected in the kettle, continuing to run off the rest of the mash until full volume is reached.
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In this secondary vessel add ounce of Citra and let rest for once week before kegging or bottling.\n\nThe first round of dry hopping gets 2.5 ounces of hops. In the morning give the carboy a slight back-and-forth rock for about 15 seconds to get the hops mixed into the beer well. 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Pitch yeast at 66 degrees F and maintain. Aerate with pure O2 for 45 seconds."},{"Id":"49523","Rank":"2","Text":"Mash for 60 minutes at 152 degrees F."},{"Id":"49524","Rank":"3","Text":"Add the first-wort Citra hops addition to the boil kettle before the boil begins and begin heating the wort as soon as an inch or so of wort is collected in the kettle, continuing to run off the rest of the mash until full volume is reached."}]}
https://brewgr.com/Media/img/r/c7/c7ee7782-bc3f-4543-9d1c-6abc2bce0e2c_d.jpg
https://brewgr.com/Media/img/r/c7/c7ee7782-bc3f-4543-9d1c-6abc2bce0e2c_t.jpg
