Experimenting.... 1. Fermenting in the garage...(hopefully) it's cold and Fermenter is bundled with towels.
1. Dry hopping will actually be hops steeped and pressed in French Press right before kegging.
Fermentables
80% - Pale Ale - US
6
37
3
Mash
7% - Caramel/Crystal 15 - US
0.5
35
15
Mash
7% - Caramel/Crystal 40 - US
0.5
35
40
Mash
7% - Vienna - US
0.5
36
4
Mash
Hops
Mosaic
1
Pellet
Boil
60 min(s)
12.7
49.5
Mosaic
1
Pellet
Boil
5 min(s)
12.7
9.9
Mosaic
2
Pellet
DryHop
0 day(s)
12.7
0.0
Yeast
Fermentis Safale US-05
90%
Other Stuff
Dried Grapefruit peel
1
oz
Bottle
Mash Steps
Saccharification Rest
Infusion
147
60 min
Special Instructions
1.Mash@ 147 for 60 min
2.Boil 60 min Hop additional @ 60 & 5 min
3.Cooled wort to 66 degrees and added yeast fermented @ 70
4.When fermentation is done French press 1 Oz hops @ 145 degrees for 10 min
5.Add to Fermenter prior to kegging. Press same hops once more with cold water and add to Fermenter
6.Press 1 Oz grapefruit peel @ boiling after 10 min add & Keg
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