1.Starter- 7 days before brew day make 1 pint/1 cup extra light DME starter of WLP001. 5 days before add 1 pint/ 1 cup extra light DME wort on top of starter. 3 days before add 1 pint/ 1 cup DME wort on top of starter. 2 day before brew day, after last addition has fermented, place starter in fridge for 24 hrs until yeast has settled. Decant off excess starter wort. Pitch 2 pint/ 1 3/4 cup extra light DME 12 hours before expected pitch time.
2.Mash- 1 1/4 quart per pound grist. 152 degrees for 45 minutes. Sparge 168 degrees. Preboil volume 7.5 gallons.
3.Boil- 90 minutes or until 2.5 gallons has evaporated.
60 min-2 oz magnum
45 min- 1/2 oz each cascade, amarillo
30 min- 1/2 oz each cascade, amarillo
15 min- 1/2 oz each cascade, amarillo
15 min- 1 tea. Irish Moss
15 min- 8 tea. Yeast Nutrient
4. Whirlpool and let sit for 20 min. Chill to 70 degrees. Oxygenate 30 seconds on 30 seconds off for four rounds. 2 minutes total oxygenating. Pitch whole starter after swirling well to ensure no yeast stuck to sides.
5. Ferment 66-68 degrees. On day 2 make 2 pint/2 cup extra light DME starter for WLP099 and pitch on day three
7. Primary for 11 days @ 68 degrees, secondary for 14 days @ 68 days, then 14 days @ 52 degrees, then 7 days @ 32 degrees. Keg and carbonate. Store at 52 degrees for 1 year minimum. Best between 16-20 months.
If you only bottle do not bring temp down to 32 degrees otherwise yeast will not naturally carbonate.
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