BeerSmith™ Recipes and Web Editor

Notes

Mash: - 113 degree - 10 min - 131 degree - 10 min - pull thick decoction (about 1/3rd of the grain bill) and heat to 158 for 15 min then boil for 10 min - meanwhile ramp main mash to 146 and hold during decoction - remix decoction and raise to 158 for 10 min - mash out at 168 for 10 min Fermentation: Pitch at 60 and ferment for two days at 62, raise to 64 for two days, raise to 66 till finished (6ish days) Bottle: Carbonate to 2.8 - 3 volumes Fruit Addition: If adding fruit to half the beer, first bottle half the beer then add 1 to 1.25 oz orange peel to remaining beer and let sit for 24 hours. Try beer after 24 hours and seeif fruit level is to liking then bottle remaining.