Chill to 33☏ (0.5☌) four days after dry hop 2. Add the first dry-hop addition at 1.018 SG, and add the second dry-hop addition two days after terminal. Hold at 66☏ (19☌) until terminal gravity is achieved. Chill wort to 66☏ (19☌) and pitch the yeast. You must use hot water to make sure you attain isomerization in the whirlpool. This water will compensate for some losses during whirlpool. After your boil, take a gravity reading and add the necessary hot water to hit your correct OG. Boil for 60 minutes (if you can find only continental Pilsner malt, increase to a 90-minute boil). 2.5 oz (71 g) Simcoe at whirlpoolġ.25 oz (35 g) Eureka at whirlpoolĢ.5 oz (71 g) Simcoe at dry hop 1Ģ.5 oz (71 g) Eureka at dry hop 1ħ.5 oz (213 g) Simcoe at dry hop 2 YEAST
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