Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Chinook1 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
75 min |
23.88 |
12.9% |
1 oz |
BSG - Cascade1 oz Cascade Hops |
|
Pellet |
8.3 |
Boil
|
20 min |
8.84 |
12.9% |
0.75 oz |
Centennial0.75 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
20 min |
7.98 |
9.7% |
1 oz |
BSG - Cascade1 oz Cascade Hops |
|
Pellet |
8.3 |
Whirlpool at 180 °F
|
15 min |
3.84 |
12.9% |
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Whirlpool at 180 °F
|
15 min |
4.63 |
12.9% |
2 oz |
BSG - Cascade2 oz Cascade Hops |
|
Pellet |
8.3 |
Dry Hop
|
0 days |
|
25.8% |
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Dry Hop
|
0 days |
|
12.9% |
7.75 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1 oz |
Chinook (Pellet) 0.99999999771257 oz Chinook (Pellet) Hops |
|
23.88 |
12.9% |
4 oz |
BSG - Cascade (Pellet) 3.9999999908503 oz Cascade (Pellet) Hops |
|
12.68 |
51.6% |
2.75 oz |
Centennial (Pellet) 2.7499999937096 oz Centennial (Pellet) Hops |
|
12.61 |
35.5% |
7.75 oz
/ $ 0.00
|
Priming
Method: co2
Amount: 12.82 psi
Temp: 38 °F
CO2 Level: 2.65 Volumes |
Target Water Profile
Balanced Profile
Notes
DIRECTIONS
Mill the grains and mash at 156°F (69°C) for 60 minutes, then raise to 170°F (77°C) and mash out.
Boil for 75 minutes, adding hops according to the schedule.
After the boil, add flameout/whirlpool hops and do a whirlpool step: Stir or recirculate to create a vortex for about 5 minutes, then allow 10 minutes to steep.
Chill to about 62°F (17°C), aerate the wort thoroughly, and pitch the yeast. Ferment at 62°F (17°C). When fermentation is nearly complete, add the dry hops.
Once fermentation is complete and gravity has stabilized for a few days, crash to 32°F (0°C). (Optionally, dry hop again—see below.) Lager for 1 week and filter or fine. Bottle- or keg-condition with yeast and priming sugar, targeting 2.65 volumes of CO2.
BREWER’S NOTES
Water: We add calcium sulfate (gypsum) to the mash and boil—the equivalent of about 10 g and 5 g, respectively.
Yeast: The pitch rate should be about 9 million cells/ml or use the yeast supplier’s pitch recommendation.
Dry Hops: About 25 percent of our dry-hop addition is still whole-leaf in the tank, while the rest is recirculated via the torpedo. Optionally, you can do a second dry-hop addition—at half the amounts of the first one—after crashing the beer.
Package-Conditioning: Optionally, you could always force-carbonate this beer—but Celebration is traditionally bottle-conditioned. Our typical pitch rate for bottling is about 1.1 million cells per millimeter of beer, and we add a small amount of dextrose to target the final carbonation level. The warm conditioning takes place in 62°F (17°C) warehouses for 10 days.
Last Updated and Sharing
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- Last Updated: 2024-10-21 02:30 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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