NOTE: This recipe used 5x the amount of fresh hops as called for. I added 1/5 of the weight of the wet hops to approximate the amount of dried hops needed.
Fermentables
27% - Pale 2-Row - CA
1.5
36
1
Mash
27% - Pilsen - UK
1.5
36
1
Mash
18% - Vienna - UK
1
35
4
Mash
18% - Rye - US
1
37
3
Mash
9% - Crystal 30L - UK
0.5
34
30
Mash
Hops
Nugget
10
Pellet
Boil
60 min(s)
13.3
15.2
Centennial
10
Pellet
Boil
60 min(s)
10.5
12.0
Nugget
10
Pellet
Boil
20 min(s)
13.3
9.2
Centennial
10
Pellet
Boil
20 min(s)
10.5
7.3
Nugget
10
Pellet
Boil
10 min(s)
13.3
5.5
Centennial
10
Pellet
Boil
10 min(s)
10.5
4.3
Nugget
10
Pellet
Boil
5 min(s)
13.3
3.0
Centennial
10
Pellet
Boil
5 min(s)
10.5
2.4
Nugget
10
Pellet
FlameOut
0 min(s)
13.3
0.0
Centennial
10
Pellet
FlameOut
0 min(s)
10.5
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
Irish Moss
0.07
each
Boil
Mash Steps
Saccharification Rest
Decoction
68
60 min
Sparge
Infusion
77
30 min
Special Instructions
1.Strike water at 75C, sparge water at 77.
2.Added last hops at flame out. Give it a good stir then chill to 80 degrees with a wort chiller, stirring the last few min to create some foam.
3.20 minute hop stand with a couple good stirs
4.squeeze all the water out of the hops before moving to primary
5.splash it in to the primary with a hose then give it a good shake
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