SG: 1.092 FG: 1.014 ABV: 10.6%
Ingredients
- 20 lbs. Weyermann Bohemian Pilsner Malt
- .5 lbs. Weyermann Pale Wheat
- 1.5 lbs. Cane Sugar
- 3 oz. Cluster hops (Pellet; 6.7% A.A., 90 Min.)
- 1 oz. Nugget hops (Pellet; 13.3% A.A., 90 Min.)
- 1 oz. Willamette hops (Pellet; 7.5% A.A., 90 Min.)
- 1 oz. Cascade hops (Pellet; 3.2% A.A., 45 Min.)
- 1 oz. Columbus hops (Pellet; 17.7% A.A., 30 Min.)
- 2 oz. Columbus hops (Whole; 10.3% A.A., 1 Min.)
- 1 oz. Willamette hops (Pellet; 4.9% A.A., 1 Min.)
Dry Hop
- 3.25 oz. Columbus hops (Pellet; 15.4% A.A.)
- 3.10 oz. Citra hops (Pellet; 13.4% A.A.)
- 1 oz. U.S. Tettnanger hops (Pellet; 4.9% A.A.)
Yeast
- Fermentis Safale U.S.-05 (Two 11.5 Gram Packs)
Procedure
- I used a single step infusion mash. Filter Water and use one tablespoon of 5.2 in your mash-tun.
- Use 2 quarts of water per pound of grain. Mash in at 150 degrees for 90 min.
- Sparge with 170 degrees for 30 to 45 min.
- Bring wort level to 8 gallons and add hops at appropriate times.
- Cool wort to pitching temperature (65 degrees). Pitch rehydrated yeast. Your primary fermentation should last around 10 days and your secondary should last 7 to 10 days before bottling or kegging.
Prosit! Brent Brewer