BeerSmith™ Recipes and Web Editor

Notes

Start with 7.5gallon of water. Do 80min mash at 150-152F. Then proceed to a 90min boil to get rid of any DMS(Creamed corn flavor). First hop at 60min followed by second at 45min and third at 15min with finnings. Aerate extremely well. Pitch Yeast. Keep Pitching temp as low and as close to 60F as possible when using and ale yeast.5-7 days check gravity. If already reached FG let sit for additional 2-3 days for diacetyl reduction. After diacetyl rest is complete cold crash at 38F for 5-10 days before kegging. 2-3 days into cold grash add Gelatin. If clear after 14 days move directly to kegging. If needed transfer to secondary for additional clarity. Should sit for 30 days at 40F in secondary for lagering but ain't no one got time for that! Gelatin Ratio 1. Add 3/4 cup of water to your measuring cup (more if doing more than 5 gallons of beer) 2. Heat the water slightly before adding the gelatin, this helps it dissolve quicker. 3. Add 1 tsp of gelatin – I stir with the thermometer to get a reading. You’re looking to heat the solution to 150-155F, I do this by microwaving in short 5-10 second bursts. Obviously, all microwaves are different, just avoid boiling it. 4. Once you hit the target temperature, take the lid off of your keg (or fermenter) and pour the solution directly into your beer. 5. If you add gelatin into a keg, make sure you reconnect your CO2 line and purge the headspace 6. If you add gelatin into a fermenter, replace the airlock Wait 24-48 hours while the gelatin works its magic