Sweetwort-Hopkins
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Yeast Bay - Vermont Ale
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.086
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 100ish
- Color
- 5.5
- Primary Fermentation (# of Days & Temp)
- 14 days 64F up to 68F for first 7 days
- Tasting Notes
- Creamy, tropical-juice
13# American 2-Row
3# Vienna
1# Carapils
1# Flaked Oats
1# Corn Sugar
(1tsp Gypsum, 1tsp Cal. Chloride, 1 capful Lactic Acid added to strike water)
Single-infusion mash at 149F for 60mins.
Lauter and Sparge for 60mins to collect 7.5gals of wort.
@60mins - 1.5oz CTZ
@10mins - 2oz Citra
@5mins - 2oz Citra
Hopstand - 3oz Citra at 170F for 30mins
Cool wort to 65F, pitch 1L starter - Conan
Ferment at 64F raising temp daily to reach 68F at day 7
Day7 Dryhop - 1oz each Citra, Mosaic, Amarillo
Day11 Dryhop - 1oz each Citra, Mosaic, Amarillo
Day 14 - Keg at 22psi
Day 15 - 18psi
Day 16- 18psi
Day 17 - Serve at 10psi
This beer is like dunking your head into a tropical fruit punch bowl. I haven't competed with it yet, but plan to soon. The flaked oats lend to a smooth, creamy mouthfeel and nice lacing in the glass. Warm yellow to light orange color. Hazy as heck from the Conan. Bring 6+ gallons to fermentor in order to make up for dry-hop absorption.
Cheers!!
3# Vienna
1# Carapils
1# Flaked Oats
1# Corn Sugar
(1tsp Gypsum, 1tsp Cal. Chloride, 1 capful Lactic Acid added to strike water)
Single-infusion mash at 149F for 60mins.
Lauter and Sparge for 60mins to collect 7.5gals of wort.
@60mins - 1.5oz CTZ
@10mins - 2oz Citra
@5mins - 2oz Citra
Hopstand - 3oz Citra at 170F for 30mins
Cool wort to 65F, pitch 1L starter - Conan
Ferment at 64F raising temp daily to reach 68F at day 7
Day7 Dryhop - 1oz each Citra, Mosaic, Amarillo
Day11 Dryhop - 1oz each Citra, Mosaic, Amarillo
Day 14 - Keg at 22psi
Day 15 - 18psi
Day 16- 18psi
Day 17 - Serve at 10psi
This beer is like dunking your head into a tropical fruit punch bowl. I haven't competed with it yet, but plan to soon. The flaked oats lend to a smooth, creamy mouthfeel and nice lacing in the glass. Warm yellow to light orange color. Hazy as heck from the Conan. Bring 6+ gallons to fermentor in order to make up for dry-hop absorption.
Cheers!!
