Bergamot SMASH

Dry hop method:
Per 1oz hops, soak in star san solution 1 muslin bag and 1.5oz glass marbles. Add marbles to muslin bag, then add hops. Tie an overhand knot as close to the opening as possible, and quickly & gently place in fermentation vessel.

Fermentation, dry hop, and bottling schedule:
Pitch into a sanitized 7gal plastic bucket for primary fermentation, ferment at room temperature, 67F to 72F.
1 or 2 days after peak fermentation, prepare and add first dry hops.
Once airlock bubbling dies down to about once every 20 seconds, add second dry hops to a sanitized 3gal glass carboy, then rack beer into carboy. The goal is to fill up the carboy as much as possible, leaving as little air space as possible. If beer doesn't quite reach carboy neck, carefully add sanitized marbles until it does.
After airlock bubbling has completely stopped, but no later than 12 days after racking, prepare to bottle beer by sanitizing bottles and adding 5 carb tabs and a pinch of CBC-1 bottling yeast to each. Use air filter and double-nozzle carboy cap to siphon beer to reduce contamination.

Version 1 (2021-04-11)

7.5 lb Briess 2-row malt