Hop candy

All Grain Recipe

Submitted By: d4nny74 (Shared)
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Brewer: Danny @ The Hop and Copper
Batch Size: 6.08 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 5.1 SRMEquipment: Grainfather - 60min 2
Bitterness: 49.4 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.007 SG (1.7° P)Fermentation: Dead Pony
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
2.30 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.30 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.01 g Baking Soda (Mash 60 min) Misc 4
7.79 oz Rice Hulls (0.0 SRM) Adjunct 5
8 lbs 9.92 oz Pale Ale (Crisp) (4.0 SRM) Grain 6
14.11 oz Naked malted oats (3.0 SRM) Grain 7
6.55 oz Barley, Flaked (1.7 SRM) Grain 8
6.55 oz Wheat, Flaked (1.6 SRM) Grain 9
0.45 oz Magnum [10.2%] - Boil 60 min Hops 10
5.00 g Calcium Chloride (Boil 60 min) Misc 11
2.30 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 12
0.30 g Epsom Salt (MgSO4) (Boil 60 min) Misc 13
0.81 oz Citra [12.0%] - Steep 20 min Hops 14
0.81 oz Mosaic [11.8%] - Steep 20 min Hops 15
0.81 oz Simcoe [13.0%] - Steep 20 min Hops 16
0.35 oz Citra [12.0%] - Steep 10 min Hops 17
0.35 oz Mosaic [11.8%] - Steep 10 min Hops 18
0.35 oz Simcoe [13.0%] - Steep 10 min Hops 19
1.0 pkgs Vermont Ale (Yeast Bay #-) Yeast 20
1.06 oz Citra [13.5%] - Dry Hop 5 days Hops 21
0.92 oz Mosaic [11.8%] - Dry Hop 5 days Hops 22
0.53 oz Simcoe [13.0%] - Dry Hop 5 days Hops 23
1.06 oz Citra [13.5%] - Dry Hop 3 days Hops 24
0.92 oz Mosaic [11.8%] - Dry Hop 3 days Hops 25
0.53 oz Simcoe [13.0%] - Dry Hop 3 days Hops 26

Taste Notes

co2

Notes

whirlpool , first load at flame out , reduce heat too 75 then and second whirlpool for 20 mins 1 Use a high ratio of chloride to sulfate in your water treatment. 2 Use a single-temperature infusion mash. The Alchemist and Odd13 recommend slightly elevated mash temperatures to promote body, but Weldwerks mashes on the low end to accommodate a lower-attenuating yeast strain, usually around 148–149° F (64–65° C). 3 Odd 13 recommends including high-protein grains like wheat and oats. Weldwerks includes over 20 percent flaked wheat and flaked oats in the grist for Juicy Bits. 4 Scott suggests either using Vermont Ale yeast from the Yeast Bay or London Ale III from Wyeast. ferment at 19 for 7 days then raise to 20 until finished First dry hop after 24hrs into fermentation. Nightmare brewday, went into fermentor at 43 , yeast already in , stuck in freezer untill cooled , ordered new yeast. Hop stand for ten minutes , reduced to 75 then next hop stand , fingers crossed. Checked next morning , blew the cap of and fermenting well, added first adition hops

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