HOPS:
FLAME OUT HOPS- ADD AT FLAME-OUT AND ALLOW WORT TO COOL TO 180DF.
HOP-STAND HOPS- ADD AT 180DF WORT AND ALLOW TO STAND FOR 20 MINUTES THEN CHILL TO 64DF.
******NOTE*******
I added the whirlpool hops at flameout. Hit it with the drill and let it sit for 20 minutes.
DRY HOPS (6 OZ TOTAL): MIX AND DIVIDE DRY HOPS INTO THREE EQUAL PORTIONS (2 OZ).
FIRST DH: @ 2 DAYS AFTER ACTIVE FERMENTATION.
SECOND DH: @ END OF FERMENTATION (EST DAY 7)
THIRD DH: @ THREE DAYS AFTER FERMENTATION ENDS (EST DAY 10)
NOTE: ALLOW EACH DH TO BE IN CONTACT WITH BEER FOR 2-3 DAYS THEN REMOVE.
ADDED 1 OZ OF CENTENNIAL TO KEG IN A BAG. DO NOT REMOVE
Couldn't have done better. Haze all the way through and juicy as hell. Super citrus and fruit. Calcium Chloride with oats and wheat..... amazing mouthfeel. Big time success. After one month in keg, beer never changed and stayed amazing. Mouthwatering
Comments
How many Gal of water Should my Mash and sparge be at?
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How many Gal of water Should my Mash and sparge be at?
8/16/2018 4:43:50 PM