Fresh hopped version of Chinook. IMPORTANT!!! Because this recipe uses fresh hops harvested from the garden I have adjusted the hop additions because of the water content of hops. For fresh hops multiply the weight of hop additions in this recipe x5. For example, the first hop addition in the recipe says 30g. So 30x5=150. Add 150g of fresh hops. I've front loaded this version of the recipe because some brewers say that dried hops should be used for 75% of the IBUs. Since this is an exclusively fresh hopped recipe I have front-loaded the charge of bittering hops to try and maximize the chances of isomerizing the lupulin in these cones. I've also added another 150g for a hop stand after cooling the wort to 90C. I stirred this for 2 min then let it rest for 20. I then brought it to just below 40C and pitched the yeast, aerating by shaking the carboy for 5 min.
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