So I'm brewing tonight. American Pale Ale. Here is the recipe I found here:
Recipe Type: Extract
Yeast: Windsor, #1056
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: bottle minimum 3 weeks
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Extremely light citrus taste, fairly strong hop smell, not too bitey
6 lbs light malt extract
1 1/2 lbs pale malt (domestic 2-row)
1 lb. medium crystal malt
1 oz. Mt Hood or Liberty hops (bittering)
1/2 oz Cascades (or Amarillo) hops (flavouring)
1/2 oz Cascades (or Amarillo) hops (finishing)
1 pkg. Burton Water Salts
1 pkg. Windsor ale yeast, #1056 (or #1272)
1 pkg Bru-Vigor yeast food (optional, but beneficial!)
3/4 cup corn sugar (primer at bottling)
Steep grains in bag for 30 minutes, sparge with 168 degree water, bring back to boil and add extract. Boil for 5 minutes, add bittering hops and boil another 45 minutes. Add flavouring hops and boil 10 more minutes, add aroma hops and turn off heat. Store fermenter between 55 and 70 degrees.
My question is about adding aroma hops. I'm guessing I add the last .5 oz. of hops when I turn the burner off. How long do the hops stay in the wort? Until chilled and before pitching yeast? Keep them in like dry hopping?
Thanks for the help.
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