- Recipe Type
- All Grain
- Yeast
- Conan
- Yeast Starter
- 1.1 litre
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.089
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90
- IBU
- 101
- Color
- 9
- Primary Fermentation (# of Days & Temp)
- 14 68-72
- Secondary Fermentation (# of Days & Temp)
- 6 68-72
- Tasting Notes
- Tons of mango, pine and citrus with a dry finish.
12 lbs 2-Row
3 lbs Pale Maris Otter
1 lbs Crystal 40
.5 lbs Cara-Pils
.5 lbs Dextrose(added with 15 minutes left in the boil)
Mash @ 152 degrees for 60 minutes and then sparge as usual.
90 minute boil
60 minutes 2 oz.'s of Bravo
05 minutes 2 oz.'s of Cascade
Whirlpool for 10 minutes with 1.5 oz.'s of Citra and Simcoe each
Pitch Conan Yeast (300 billion cell count) @ 72 degrees
Allow to ferment in primary for 2 weeks. Rack to secondary and direct pitch dry hops.(2 oz.'s of Citra and Simcoe each) Hold for 6 days then cold crash for 1 day and then keg/bottle.
3 lbs Pale Maris Otter
1 lbs Crystal 40
.5 lbs Cara-Pils
.5 lbs Dextrose(added with 15 minutes left in the boil)
Mash @ 152 degrees for 60 minutes and then sparge as usual.
90 minute boil
60 minutes 2 oz.'s of Bravo
05 minutes 2 oz.'s of Cascade
Whirlpool for 10 minutes with 1.5 oz.'s of Citra and Simcoe each
Pitch Conan Yeast (300 billion cell count) @ 72 degrees
Allow to ferment in primary for 2 weeks. Rack to secondary and direct pitch dry hops.(2 oz.'s of Citra and Simcoe each) Hold for 6 days then cold crash for 1 day and then keg/bottle.
