Malts
Hops
Yeast
Yield: 22.7 L
Original Gravity: 1.052 (12.9°P)
ABV: 5.5%
IBU: ~75
SRM: 30-35
Mash grains at 65°C for 60 minutes. Mash out at 75°C for 10 minutes.
Conduct a 60-minute boil, following the hop additions as listed in the ingredients. It is suggested to bag each hop addition so they can be removed. After the 60-minute boil turn off the heat, remove the hop bags, and add the “hop stand” addition. Allow the hop stand to soak for 20 minutes (around 75-80°C).
Chill beer and pitch yeast at 18°C or at the temperature called for by your preferred yeast.
Ferment at 18°C for around 10 days. When primary fermentation is nearly finished, add the dry hop additions for 5-7 days.
Posted: Tuesday 30 April 2024