Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
2 oz |
NY Cascade 0232 oz NY Cascade 023 Hops |
|
Pellet |
6.8 |
Mash
|
0 min |
9.72 |
25% |
2 oz |
NY Cascade 0232 oz NY Cascade 023 Hops |
|
Pellet |
6.8 |
Boil
|
60 min |
48.75 |
25% |
1 oz |
NY Cascade 0231 oz NY Cascade 023 Hops |
|
Pellet |
6.8 |
Boil
|
30 min |
18.73 |
12.5% |
2 oz |
NY Cascade 0232 oz NY Cascade 023 Hops |
|
Pellet |
6.8 |
Whirlpool at 175 °F
|
0 min |
6.11 |
25% |
1 oz |
NY Cascade 0231 oz NY Cascade 023 Hops |
|
Pellet |
6.8 |
Dry Hop
|
4 days |
|
12.5% |
8 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
8 oz |
NY Cascade 023 (Pellet) 7.9999999817006 oz NY Cascade 023 (Pellet) Hops |
|
83.31 |
100% |
8 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
25 qt |
Saccharification |
Temperature |
155 °F |
155 °F |
60 min |
10 qt |
|
Sparge |
212 °F |
170 °F |
10 min |
Starting Mash Thickness:
2 qt/lb
|
Target Water Profile
Light colored and hoppy
Notes
Using NY Cascade 023 T-90 hop pellets specifically due to very large amounts of bound Thiols in this strain. Mash hop at 0.5oz/gal.
CellarScience Tropic Thunder yeast nutrient will also free-up bound Thiols in the hops.
Step 0: Create yeast starter with 1 packet Nectar yeast, 0.5 tsp DAP, 4.5 qts water, 16oz DME. Let yeast double for 48 hours.
Heat 25 qts water to strike temp of 166.6 F.
Heat remaining 10 qts water to a boil.
**Note extra water due to increased grain absorption.
Dough in and mash at 155 F for 50 mins.
Fly sparge remaining 10 qts of water through grains for 10 mins.
Sparge out at 170 F.
Pre-Boil Target:
pH 5.4
Gravity 1.057
Boil for 60 mins.
Post Boil Target:
pH 5.3
Gravity 1.078
Drain yeast starter liquid and reserve the yeast sediment.
Cool wort to 75 F before pitching yeast starter. Pitch yeast and shake well to aerate.
Open the corny keg lid and secure the dry hop bag with a magnet to the inside of the corny keg lid.
Ferment at 68 F for about 8 days.
On day 4 of fermentation, drop the dry hop bag.
On day 8, fermentation should be done. Verify FG (1.018) is reached, add BioFine clear, purge with CO2 and cold crash overnight.
On day 9, transfer wort to serving keg along with ascorbic acid. Pressurize at 30 psi, and shake for 2 mins to force carbonate.
Day 10: Set CO2 at 10 psi to serve.
Last Updated and Sharing
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- Last Updated: 2024-08-31 07:07 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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