Ingredients

Brew Instructions

Mash

Mash Water Volume = Grain Bill lbs x 1.2 quarts – so about 4.1 Gallons
Strike Water Temp: 148- 158 degrees F –> start with water 10-15 degrees higher because it will cool down when you add the grain.

Mash for 60 min holding the temp between 148 and 158 degrees

Sparge

Sparge Water Volume = Grain Bill lbs x ~2 quarts so 6.8 Gallons
Sparge Water Temp: 170 degrees F –> start heating the sparge water when there is 20 min time remaining with the mash

Lauter the mash by draining a few quarts from the mash tun and add it back into the top. Do this a few times until the grain bed settles out and the wort draining out comes out “clear” – meaning no chunks of the malt are flowing through. After it is clear, drain all the mash wort out into the boiling kettle. Close the mash tun and add the sparge water. Let it sit 15 min or so and then do the lautering thing again until the flow is clear. Drain all the sparge wort into the kettle.

Boil

Boil for 60 minutes – Follow the hop schedule. Add the whirlflock tablet at 15 min remaining.
.5 ounce Nugget – 60 Min
1.0 ounce Citra – 15 min
1.0 ounce Mosaic – 15 min
1.0 ounce Citra – Flame Out

Ferment

Cool the wort to at least 78 degrees F. The ideal temp for pitching the yeast is 65 – 72 degrees F so go for that. Add the wort to the fermenter and pitch the yeast. Fermentation will take 2-4 weeks. Use Hydrometer to check when the fermentation is complete. If you are dry hopping add the Mosaic Cryo hops 4-5 days before bottling.