Brew Date: 07-05-2018
Malts:
PPG
37 / 27.8
38 / 21.4
35 / 3.3
DP
180
140
0
Deg L
3
2
10
Bill%
53.3
40.0
6.7
Adjuncts: 6g Bitter Orange Peel (10 min)
Calc OG: 1.053 BE: 75% DP: 154 SRM: 5 IBUs: 21 TGW: 1.9 lbs.
Yeast: Safbrew S-33
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 2g Citra, boil for 40 min. Add 3g Tettnang, boil for 10 min. Add flocculant and Bitter Orqange Peel, boil for 10 min. Turn off heat. Chill pot to 62 F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.051
Pitch yeast. Fit air-lock.
Fermentation:
Carboy in fermentation chamber is at 64 F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp by 2 degrees every 24 hours until carboy is 70 F, then remove from the fermentation chamber and raise to 72 F. Allow fermentation to continue 2 more weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.007 ABV = (1.051 - 1.007) x 131.25 = 5.8%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes: Excellent, bright and refreshing.