Hoping someone can help me with a few questions. Below is a recipe I found online, using extract.
(5 gallons/19L, all-grain) OG = 1.088 FG = 1.021 IBU = 90 SRM = 13 ABV - 8.7%
Ingredients
16.5 lbs. Pilsner malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins) (2.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins) (0.62 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins) (0.53 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Irish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)
Step by Step Mash in at 122 F (50 C), then raise the temp. to 149 F (65 C) until conversion is complete. Mash out to 170 F (77 C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 F (22 C) and let raise to 74 F (23 C). Dry hop in secondary at 71 F for 3-5 days, then cool to 32 F (0 *C).
Extract Option: Replace Pilsner malt with 8.0 lbs. dried malt extract and 1.75 lbs. of Pilsner Malt. Steep crushed grains in 1.1 gallons (4 L) of water at 150 F (66 C) for 45 minutes. Follow the remaining instuctions in the all-grain recipe.
Thanks to Sam Calagione and Andy Tveekrem of Dogfish Head for their help in constructing this clone.
Brew Your Own Magazine - September 2004, Vol. 10, No. 5 "Attack of the Hop Clones", p. 39
These directions confuse the hell out of me being that I'm still a bit of a noob. So I'm hoping one if you folks can help me.
About the continuous hops addition, do I mix all the hops together and add .25 oz every 7.5 minutes? Or do I go down the list, first .25 amarillo every 7.5 minutes to the last .25 or the warrior?
Assuming I switch to the secondary after I get my FG reading (thanks to gspleen of reddit/r/homebrewing), do I dry hop right then and there? Also, what's the point of dropping the temp down to 32'F?