BeerSmith™ Recipes and Web Editor

Notes

Step by Step This is a single step infusion mash, mashing at 154 °F to 156 °F (68 °C to 69 °C) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170 °F (77 °C) water and stabilize the mash at 156 °F (68 °C) for 60 minutes. Raise the mash temperature to 165 °F (74 °C) and sparge with enough 175 °F (79 °C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes. Add the first hop addition of Topaz at the beginning of the boil and the Irish moss for the last 30 minutes. Turn off the burner and add the first Cascade, Mosaic™, and Citra® hop additions and stir to mix in. After about three to four minutes, begin using your wort chiller to drop the temperature of the wort to 170 °F (77 °C) and hold for 15 minutes. Then chill to yeast-pitching temperature. When you reach about 80 °F (27 °F), strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 68 °F (20 °C). When fermentation is complete, rack the beer off the trub, add the dry hop additions and dry hop for four days. Bottle or keg as usual.