5 gallon batch
Grain Bill:
12lbs 2 row malt
2lbs Carapils malt
Hops:
1.5oz Columbus (60min)
2oz Cascade (0min) whirlpool
2oz Cascade (filtered through Hop Rocket after chilling
3oz Fresh Cascade Hops (dry hopped 3 days)
Yeast:
San Diego super yeast
Additional:
Yeast nutrients end of boil
Original Gravity 1.62
Final Gravity 1.014
ABV 6.29%
Instructions:
Mash all grain at 150 deg. Collect 6.5 gallons of wort. Boil wort for 60min. Pellet Columbus hops were used for a predictable bittering level.
At flameout, Whirlpool in 2oz of whole leaf Darbro Farms hops (or an inferior substitute). I strained the Cooled wort through an additional 2oz of Cascade hops in a Hop Rocket. If not available increase whirlpool hops.
After fermentation is complete, dry hop with 3oz of fresh picked Cascade Hops for 3 days. The short period will maximize hop flavor while minimizing vegetal flavor.
Keg or bottle condition for a minimum of 14 days and serve.
I’ll post some pictures after this batch is done, or come by for a taste in July!!
Up next is Holly’s kettle soured beer using garden blackberries.
