Paulasaurus
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- Dec 17, 2008
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Well i'm looking at picking up this kit for my next extract batch-
Simcoe Select IPA w/Munton's Gold Dry Yeast :: Midwest Supplies Homebrewing and Winemaking Supplies
And for something a bit different I thought i'd try dry hopping for the first time. I thought i'd try Amarillo or Cascade to get a bit more grapefruity taste. If I use 1 oz. pellets at what time should I add them to the secondary. I'm thinking i'll be doing 1 week primary and 2 week secondary. Also do I have to do anything to sterilize the hop pellets before throwing them in?
Here's the quick recipe:
1. Steep crushed grains for 10-30 minutes at 155 degrees.
2. Add malt extract while brew pot is off the burner.
3. Bring to a boil and add ½ oz Simcoe bittering hops. (60 Minutes)
4. Add 1/2 oz Simcoe flavor hops for the last 40 minutes.
5. Add 1 oz Simcoe flavor hops with 20 minutes remaining.
6. Add 1 oz Simcoe aroma hops for last 2 minutes then remove from heat.
7. Cool, top up to 5 gallon mark and add yeast.
8. Ferment and bottle. (2 stage fermentation is recommended)
Any suggestions would be greatly appreciated. Thanks all
Simcoe Select IPA w/Munton's Gold Dry Yeast :: Midwest Supplies Homebrewing and Winemaking Supplies
And for something a bit different I thought i'd try dry hopping for the first time. I thought i'd try Amarillo or Cascade to get a bit more grapefruity taste. If I use 1 oz. pellets at what time should I add them to the secondary. I'm thinking i'll be doing 1 week primary and 2 week secondary. Also do I have to do anything to sterilize the hop pellets before throwing them in?
Here's the quick recipe:
1. Steep crushed grains for 10-30 minutes at 155 degrees.
2. Add malt extract while brew pot is off the burner.
3. Bring to a boil and add ½ oz Simcoe bittering hops. (60 Minutes)
4. Add 1/2 oz Simcoe flavor hops for the last 40 minutes.
5. Add 1 oz Simcoe flavor hops with 20 minutes remaining.
6. Add 1 oz Simcoe aroma hops for last 2 minutes then remove from heat.
7. Cool, top up to 5 gallon mark and add yeast.
8. Ferment and bottle. (2 stage fermentation is recommended)
Any suggestions would be greatly appreciated. Thanks all