Listed different yeast to pick the one that works best for what I can find available:
Fermentation:
5 days @64F, then temp bumped to 70F for another 5 days.
Dry Hop Schedule:
1. Dry hop with half the amount of hops (.75oz of each) in primary @3rd day of active fermentation
2. Dry hop with the other half(.75oz of each) @14th day of fermentation in primary for another 4 days
Cold crash for 2-3 days before bottling!
Yeasts:
Juice A38
House A01
Wyeast London Ale III 1318
Fermentables
62% - Maris Otter Pale - UK
9
38
3
Mash
14% - Malted Oats - US
2
37
1
Mash
14% - Flaked Oats - US
2
37
1
Mash
3% - Table Sugar - Sucrose - US
0.5
46
0
Late
7% - Rice Hulls - US
1
0
0
Mash
Hops
Columbus
1
Pellet
FirstWort
60 min(s)
15
45.4
Columbus
0.5
Pellet
Boil
5 min(s)
15
4.5
Mosaic
1
Pellet
Boil
5 min(s)
12.7
7.7
Chinook
1
Pellet
Boil
5 min(s)
13
7.8
Columbus
0.5
Pellet
FlameOut
0 min(s)
15
0.0
Citra
1.75
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
1.75
Pellet
FlameOut
0 min(s)
12.7
0.0
Centennial
1.25
Pellet
FlameOut
0 min(s)
10.5
0.0
Chinook
1
Pellet
DryHop
5 day(s)
13
0.0
Centennial
1.5
Pellet
DryHop
5 day(s)
10.5
0.0
Citra
1.5
Pellet
DryHop
5 day(s)
12
0.0
Mosaic
1.5
Pellet
DryHop
5 day(s)
12.7
0.0
Columbus
1
Pellet
DryHop
5 day(s)
15
0.0
Yeast
Wyeast London Ale III 1318
73%
Other Stuff
Yeast Nutrient
1
tsp
Boil
Whirlfloc Tablet @ 10mins
0
each
Mash
Mash Steps
Saccharification Rest
Infusion
152
60 min
Special Instructions
1.Get 8oz of Rice Hulls. Soak the hulls in water before adding to mash
2.All the hops @Flameout are a 20mins whirlpool when @ 130-140F
3.Rest of dry hop (other .75oz of each) @14th day in primary for another 4 days
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