Directions
- 1Mash in at 1520F for 60 minutes.
- 2Add Magnum hops (enough to achieve 24 IBU) at 60 minutes of boil time.
- 3Add Perle hops (13g) at 25 minutes of boil time.
- 4Add Fuggles (U.S.) hops (15g) at 10 minutes of boil time.
- 5Add Irish Moss/Whirlfloc at 15 minutes left in the boil.
- 6Add Fuggles (U.S.) hops (15g) at 2 minutes of boil time.
- 7Ferment at 660F (190C) for 3-4 days.
- 8Allow the temperature to free rise up to 720F (220C) over the next week.
- 9Cold crash for 24+ hours after the Final Gravity (FG) is stable, which typically takes 10-14 days total.
- 10Package the beer (keg or bottle) and carbonate to enjoy.
Ingredients
- 8 lbs Pale Malt (2 Row) US
- 11 oz Caramel/Crystal Malt - 15L
- 11 oz Vienna Malt
- 8 oz Victory Malt
- 5 oz Caramel/Crystal Malt - 60L
- 15 g Magnum
- 13 g Perle
- 15 g Fuggles (U.S.)
- 15 g Fuggles (U.S.)
- San Diego Super Yeast (WLP090)
- Irish Moss/Whirlfloc
- salts
Equipment
fermenterkegging system (optional)
Tips
- For the 60 min hop addition, bitter to about 24 IBU with Magnum.
- Consider using quality software like BeerSmith to scale the recipe to your system.
- Ferment at 660F for 3-4 days, then allow to free rise up to 720F over the next week. Do not use secondaries.
- Cold crash for 24+ hours after FG is stable (10-14 days).
- A balanced chloride to sulfate water profile is recommended, though the recipe has worked well with super soft and super hard water.
- If substituting yeast, Danstar BRY-97 or Safale US-05 are suggested dry yeast alternatives, or Wyeast - 1450 Denny Favorite.
- For a 20-gallon batch, use a beer calculator to adjust hop amounts to achieve the target IBU.
- For a 2-gallon BIAB method, reduce all weights and volumes by 3/5 or use a design calculator to scale the recipe.
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