Mash at 156?F (69?C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168?F (76?C). Fly sparge at 168-170?F (76-77?C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108?F (42?C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70?F (21?C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64?F (18?C) over a 60-hour period, let fermentation run at 64? F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32?F (0?C) for 2 days, then closed-transfer to a keg and force carbonate.
Fermentables
44% - 2-Row - US
44
37
1
Mash
36% - golden promise
36
32
3
Mash
10% - Carafoam - DE
10
34
1
Mash
8% - Aromatic Malt - US
8
35
20
Mash
2% - Carapils - Dextrine Malt - US
2
33
1
Mash
Hops
Warrior
4
Pellet
Boil
60 min(s)
16
26.6
Apollo
4
Pellet
Boil
20 min(s)
20.5
20.6
Citra
6
Pellet
Boil
15 min(s)
12
14.8
Apollo
4
Pellet
Boil
10 min(s)
20.5
12.3
Apollo
12
Pellet
FlameOut
0 min(s)
20.5
0.0
Citra
24
Pellet
FlameOut
0 min(s)
12
0.0
Apollo
12
Pellet
DryHop
4 day(s)
20.5
0.0
Citra
32
Pellet
DryHop
4 day(s)
12
0.0
Yeast
Fermentis Safbrew WB-06
86%
Fermentis Safbrew T-58
70%
Fermentis Safale S-04
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.F/O hop additions at 108 degrees for 60 min
2.12.8 g Fermentis SafAle S-04 English Ale per 5 Gallon
3.0.4 g Fermentis SafBrew WB-06 Wheat per 5 gallon
4.0.7 g Fermentis SafBrew T-58 Specialty Ale per 5 gallon
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