SPECIFICATIONS

  • Original Gravity
  • 1.042
  • Final Gravity
  • 1.010
  • Ibu
  • 32
  • Abv
  • 4.25%

INGREDIENTS

  • Grain

    Amount

  • Pale Ale Malt

    80%

  • Flaked Barley

    10%

  • Roasted Barley

    10%

  • Yeast & Adjuncts

    Amount

  • English Ale

    10 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Warrior® Brand T-90 Pellets 17% 60 min 0.3 g/L
Ahtanum® Brand T-90 Pellets 5% 15 min 1.5 g/L

INSTRUCTIONS

  • Step 1

    Perform a single infusion mash at 152°F/67°C for 60 min.

  • Step 2

    Vorlauf until the wort has cleared and is free of grain particles.

  • Step 3

    Runoff into the kettle and sparge with 180°F/82°C water.

  • Step 4

    Bring the wort to a boil. Add hops according to schedule.

  • Step 5

    With 10 min left for the boil, add Whirlfloc and yeast nutrient .

  • Step 6

    After 60 min, turn off the burner.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

    Quickly cool the wort to 66°F/19°C, aerate with 10 ppm O2, and transfer into a sanitized fermenter.

  • Step 9

    Pitch the yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 10

    Raise fermenter temperature to 72°F/22°C for diacetyl rest. After the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.

Tasting Notes: SMOOTH • CREAMY • COFFEE • HINTS OF CITRUS