All-Grain
- OG: 1.057 (14°P)
- FG: 1.007 (1.8°P)
- IBUs: 48
- ABV: 6.6%
Malt/Grain Bill
100% Weyermann Extra Pale Premium Pilsner
Hops & Additions Schedule
- 1.1 oz (30g)/bbl Calcium Sulfate to mash
- 1.9 oz (42 g)/bbl Simcoe T-90 at 60 minutes [8.1 IBUs]
- 4.3 oz (121 g)/bbl Nelson T-90 at 30 minutes [26.8 IBUs]
- 3 tablets/bbl Whirlfloc T at 10 minutes
- 17.6 oz (500 g)/bbl Columbus Cryo at 190°F whirlpool [13.1 IBUs]
- 2 g/bbl zinc sulfate heptahydrate at the end of the whirlpool rest
- 2.2 lb (1 kg)/bbl Nelson T-90 at dry hop
- 2.2 lb (1 kg)/bbl Peacharine T-90 at dry hop
- 1.1 lb (500 g)/bbl Krush Cryo at dry hop
Yeast
Berkeley Yeast FRESH™ Chico Ale Yeast
Directions
Mill the grains and mash at 148°F (64.5°C) for 60 minutes. Recirculate for 20 minutes, then run off into the kettle. Adjust the pH of your sparge water as needed (target pH of 5.5), then sparge the grains. Boil for 75 minutes, adding hops, whirlfloc and zinc according to the schedule. After the boil, lower your whirlpool temperature to 190°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 66°F (19°C). When fermentation is complete and gravity has stabilized, drop the yeast and add the dry hops. Rouse if necessary. 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.
