I currently have a Ruination clone in primary. (recipe below) It's been there for 6 days and visible signs of fermentation have ceased. I'm going to check FG today. OG was 1.073. I plan on racking to secondary soon and am going to dry hop as well. The recipe calls for 3-5 days of dry hopping but from what I've read dry hopping normally lasts for 7-14 days. Should I put the hops in a bag and remove them after 5 days or just dump them in and let them dry hop for all of the time in secondary (14 days)?
Stone Brewing Ruination IPA
(5 gallon, extract with grains)
IBUS = 115-120
6.6 Lbs Munton's (light) malt extract syrup
2.0 Lbs. Munton's (light) dry malt extract
1.0 Lb. Briess 2-row malt
1.0 Lb. Briess 20L Crystal Malt
36.0 AAU Magnum hops (bittering hop)
(2.4 Oz. of 15.1% Alpha acid)
15.7 AAU Centennial hops (aroma/finishing hop)
(1.6 Oz. of 9.9% alpha acid)
21.0 AAU Centennial hops (dry hop)
(2.1 Oz. of 9.9% alpha acid)
Safale US-05 Yeast
O.75 cup of corn sugar for priming.
Step by step
Steep the 2 crushed grains in 3 gallons of water at 149º for 30 minutes. Filter grains from wort, add Magnum hops, malt syrup, and bring to a boil. Boil 60 min. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes.
Now add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.0 gallons. Cool the wort to 75º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º, and hold at this temperature until the yeast has finished fermentation. Then add last addition of Centennial hops for dry hopping. Dry hop for 3 to 5 days, then bottle your beer, carbonate and enjoy!