Sabimkbrewer
Active Member
Hello,
brewing this Double IPA North of the Pines Pale Ale - Found on Brewers Friend http://www.brewersfriend.com/homebrew/recipe/view/300377/north-of-the-pines-pale-ale
The recipe instruction does not tell you when to add all 5 oz "Simcoe" only partial, if someone can point out when is best to add those hops. See instructions below. I highlighted where only shows when to add the Simcoe. Cheers!
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
This recipe calls for 6.37 gal (25.5 qt) of water given the recipe and your equipment profile.
Clean workspace and setup equipment.
Begin heating strike water in main cook pot. (175F / 79C is general target temp)
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
Mash
When strike water is ready, submerge grain bag and begin mash.
Place lid on kettle and ensure temperature is maintained.
Mash Step 1 - 152 F for 60 min, 16 qt, type: Infusion.
Mash Step 1 - Start mash timer, set for 60 min.
Mash Step 1 - Complete.
Mash Step 2 - 170 F for 15 min, 6 qt, type: Sparge.
Mash Step 2 - Start mash timer, set for 15 min.
Mash Step 2 - Complete.
Mash complete, remove grain bag from kettle.
Boil
Fill kettle to a pre-boil volume of 4.7 gal (18.8 qt).
Set kettle to high heat.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 60 minutes.
Add 1 oz of Bravo at 60 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 1 oz of Simcoe at 5 min.
Boil complete. Flame out.
Finish
Whirlpool 2 oz of Simcoe for 20 min at 180 F.
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.
brewing this Double IPA North of the Pines Pale Ale - Found on Brewers Friend http://www.brewersfriend.com/homebrew/recipe/view/300377/north-of-the-pines-pale-ale
The recipe instruction does not tell you when to add all 5 oz "Simcoe" only partial, if someone can point out when is best to add those hops. See instructions below. I highlighted where only shows when to add the Simcoe. Cheers!
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
This recipe calls for 6.37 gal (25.5 qt) of water given the recipe and your equipment profile.
Clean workspace and setup equipment.
Begin heating strike water in main cook pot. (175F / 79C is general target temp)
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
Mash
When strike water is ready, submerge grain bag and begin mash.
Place lid on kettle and ensure temperature is maintained.
Mash Step 1 - 152 F for 60 min, 16 qt, type: Infusion.
Mash Step 1 - Start mash timer, set for 60 min.
Mash Step 1 - Complete.
Mash Step 2 - 170 F for 15 min, 6 qt, type: Sparge.
Mash Step 2 - Start mash timer, set for 15 min.
Mash Step 2 - Complete.
Mash complete, remove grain bag from kettle.
Boil
Fill kettle to a pre-boil volume of 4.7 gal (18.8 qt).
Set kettle to high heat.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 60 minutes.
Add 1 oz of Bravo at 60 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 1 oz of Simcoe at 5 min.
Boil complete. Flame out.
Finish
Whirlpool 2 oz of Simcoe for 20 min at 180 F.
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.