BeerSmith™ Recipe Cloud

Taste Notes

NOTES FROM BOB @ HIGHLAND PARK Batch Size 5.5gal OG: 1.054-1.055 FG: 1.010 ABV: 5.8% Mash PH: 5.3-5.4 KO PH: 5.0 Hops: 40 IBU's Water: -aim for a 2 to 1 chloride to sulfate ratio. We add .5 grams calcium chloride per gallon to achieve this for our water profile. No gypsum addition is needed with our water profile. -102ppm chloride -40ppm sulfate Grist: All Grain -45% Rahr 2-row -45% Weyermann Floor Malted Bo Pils -10% Carapils Yeast: -Fermentis 34/70, 25-30grams dry yeast per 5 gallons pitched directly into cooled wort -use your yeast nutrient of choice (make sure it has zinc in it). We use zinc at a rate of 3.2mg/ 5gals added into whirlpool -Pitch yeast and ferment at 56F (going up to as high as 62F should be fine) -Diacetyl rest up to 65F on day 3 Additional ingredients: -1/2 tablet whirlfloc per 5 gallons @ 10min left in the boil -1ml fermcap in boil to minimize boil overs Hops: -60min Sterling or Saphir 30 IBU's -30min Sterling or Saphir 10 IBU's -whirlpool hops Saphir 1oz/5gal -Dry hop on day 6 or when the beer has hit terminal gravity. We dry hop 50% on the first day of dry hopping and the other 50% on the next day. -Leave the beer on hops for 6-8 days. Additional brewing notes: -mash for 60 minutes at 153F -90 minute boil -brew a concentrated batch so that you have 4 gallons of 1.070 SG wort at end of boil and then add 1 gallon of filtered water once you turn your heat source off. Make sure the water is stored in your fridge or very cold. This cold water addition should drop the temperature down to around 180F and the gravity down to around 1.055 SG. This will allow you to immediately move your wort out of the range where DMS could be an issue. It will also minimize bitterness pickup from your whirlpool hops and allow you to retain more hop aroma and flavor. -total fermentation and conditioning duration 3-4 weeks. No lagering.

Notes

-45% Rahr 2-row -45% Weyermann Floor Malted Bo Pils -10% Carapils Yeast: -Fermentis 34/70, 25-30grams dry yeast per 5 gallons pitched directly into cooled wort -use your yeast nutrient of choice (make sure it has zinc in it). We use zinc at a rate of 3.2mg/ 5gals added into whirlpool -Pitch yeast and ferment at 56F (going up to as high as 62F should be fine) -Diacetyl rest up to 65F on day 3 Additional ingredients: -1/2 tablet whirlfloc per 5 gallons @ 10min left in the boil -1ml fermcap in boil to minimize boil overs Hops: -60min Sterling or Saphir 30 IBU's -30min Sterling or Saphir 10 IBU's -whirlpool hops Saphir 1oz/5gal -Dry hop on day 6 or when the beer has hit terminal gravity. We dry hop 50% on the first day of dry hopping and the other 50% on the next day. -Leave the beer on hops for 6-8 days. Additional brewing notes: -mash for 60 minutes at 153F -90 minute boil -b rew a concentrated batch so that you have 4 gallons of 1.070 SG wort at end of boil and then add 1 gallon of filtered water once you turn your heat source off. Make sure the water is stored in your fridge or very cold. This cold water addition should drop the temperature down to around 180F and the gravity down to around 1.055 SG. This will allow you to immediately move your wort out of the range where DMS could be an issue. It will also minimize bitterness pickup from your whirlpool hops and allow you to retain more hop aroma and flavor. -total fermentation and conditioning duration 3-4 weeks. No lagering.