Recipe Specs
- OG: 1.038 (9.5°P)
- FG: 1.001 (0.25°P)
- IBUs: 44
- ABV: 4.8%
Malt/Grain Bill
- 99.99% Gambrinus Pilsner
- 0.01% Bairds Black Malt
Hops & Additions Schedule
- 1.1 oz (30 g)/bbl Calcium Sulfate to mash
- 3.2 oz (90 g)/bbl Saaz T90 to mash
- 2.5 oz (70 g)/bbl Mosaic T90 at first wort
- 15 mL/bbl Warrior CO₂ extract 150 GMA at 60 minutes
- 5 lb (2.27 kg)/bbl Dextrose at 30 minutes
- 2.5 oz (70 g)/bbl Mosaic T90 at 10 minutes
- 13 oz (370 g)/bbl Mosaic T90 at whirlpool
- 1.9 oz (42 g)/bbl Simcoe T90 at 60 minutes [8.1 IBUs]
- 4.3 oz (121 g)/bbl Nelson T90 at 30 minutes [26.8 IBUs]
- 50 mL/bbl Strata Hyperboost at wort transfer
- 2 g/bbl Zinc Sulfate Heptahydrate at the end of the whirlpool rest
- 0.55 lb (250 g)/bbl Riwaka T90 at first dry hop
- 1.1 lb (0.5 kg)/bbl Nelson T90 at second dry hop
- 0.55 lb (250 g)/bbl Krush T90 at second dry hop
- 0.55 lb (250 g)/bbl Krush Cryo at second dry hop
Yeast
Berkeley Yeast Fresh™ Chico Ale Yeast
Directions
Mill the grains and mash at 148°F (64.5°C). Add the mash hops throughout the mashing process. Vorlauf for 20 minutes, then run off into the kettle. Add the first wort hops at the start of the lauter. Adjust the pH of your sparge water as needed (target pH of 5.5), then sparge the grains.
Boil for 75 minutes, adding CO₂ extract, hops, dextrose, and zinc according to the schedule. After the boil, lower your whirlpool temperature to 195°F (88°C). Add the whirlpool hops and allow to settle.
Chill to 63°F (18°C), aerate the wort, and pitch the yeast at 750k cells/mL/°P. Ferment at 65°F (18.5°C). When fermentation is complete and gravity has stabilized, dump the settled yeast for 2 days. Add the first dry hop. After 24 hours, set the tank to 60°F. Add dry hop 2 and rouse from the racking arm.
After 2 days, smell the beer and make sure acetaldehyde is low. Our Fresh strains produce levels of diacetyl way below threshold, so a forced diacetyl test is not necessary. Crash the tank to 32°F (0°C). Cold condition for 4 days, each day dropping the spent hops. Carbonate to 2.6 volumes of CO₂. Condition for 2 more days, then package the beer.
