The Hopping Dead

Yeast Options

-Fermentis Safale S-04
-Wyeast 1968 London ESB Ale
-White Labs WLP002 English Ale Yeast

Brew Day

1. Collect and heat 2.5 gallons of water to 165°F.
   
2. Pour crushed grain into a mesh bag and tie the open end in a knot. Steep for 20 minutes. Remove the bag and discard.
   
3. Bring to a boil, then remove the kettle from the burner and stir in the 3.15 lbs Gold malt syrup.
   
4. Return wort to boil.
   
5. Hop Addition Schedule
   
   • Add 0.5 oz Citra hops and boil for 60 minutes
     
   • Add 1 oz Citra hops with 20 minutes remaining in the boil
     
   • Add 1 oz Citra hops, 3.15 lbs Munich malt syrup, and 2 lbs Golden Light DME with 10 minutes remaining in the boil
     
   • Add 1 oz Citra hops with 5 minutes remaining in the boil
     
   • Add 1.5 oz Citra hops at the end of the boil
     
6. When the 60-minute boil is finished, cool the wort to approximately 85° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.
   
7. Sanitize fermenting equipment, scissors, and yeast pack.
   
8. Fill the primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
   
9. Add more cold water as needed to bring the volume to 5 gallons.
   
10. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone.
    
11. Measure and record the specific gravity of the wort.
    
12. Add yeast once the temperature of the wort is 78°F or lower. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
    
13. Seal the fermenter. Add the sanitized fermentation lock with sanitizer solution inside it.
    
14. Move the fermenter to a warm, dark, quiet spot until fermentation begins.
    
    
    

    Dry Hopping
    

    After 14 days of fermentation, add 3oz Citra hops to the fermenter. Allow another 1-2 weeks before bottling.