All the hops are mixed together and then equal portions added every 5 minutes throughout the 90 minute boil.
Rosemary is complementary to hops. Soak 1oz fresh rosemary in vodka for 5 days and add to taste when kegging (allows you to gauge how dry hopping and rosemary will taste together).
Fermentables
86% - 2-Row - US
14
37
1
Mash
9% - Munich - Dark 20L - US
1.5
35
20
Mash
5% - Biscuit Malt - BE
0.75
36
23
Mash
Hops
Amarillo
0.375
Pellet
Boil
90 min(s)
10.3
11.3
Amarillo
0.375
Pellet
Boil
60 min(s)
10.3
10.6
Amarillo
0.375
Pellet
Boil
35 min(s)
10.3
8.8
Amarillo
0.375
Pellet
Boil
10 min(s)
10.3
3.8
Warrior
0.25
Pellet
Boil
90 min(s)
15.8
11.6
Warrior
0.25
Pellet
Boil
60 min(s)
15.8
10.8
Warrior
0.25
Pellet
Boil
35 min(s)
15.8
8.9
Warrior
0.25
Pellet
Boil
10 min(s)
15.8
3.9
Simcoe
0.25
Pellet
Boil
90 min(s)
14.4
10.5
Simcoe
0.25
Pellet
Boil
60 min(s)
14.4
9.8
Simcoe
0.25
Pellet
Boil
35 min(s)
14.4
8.2
Simcoe
0.25
Pellet
Boil
10 min(s)
14.4
3.6
Chinook
1
Pellet
DryHop
5 day(s)
11.4
0.0
Amarillo
2
Pellet
DryHop
5 day(s)
10.3
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
Irish Moss
1
tsp
Boil
Rosemary
1
tbsp
Bottle
Mash Steps
Single step
Infusion
150
60 min
Special Instructions
1.60 min mash at 148 degrees; stirring every 20 minutes to ensure conversion
2.Sparge with 3 gallons water at 170
3.Bring to boil and add equal parts hops every 10 minutes throughout 90 minute boil
4.At flameout, drop temp to 75 degrees and pitch roused yeast. Aerate and lower temp to 66 for fermentation.
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