Hop water 
All Grain Recipe
Submitted By: gsa2bsa2 (Shared)
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| Brewer: Scott Nelson | |
| Batch Size: 5.20 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 6.01 gal | Style Guide: BJCP 2008 |
| Color: 0.0 SRM | Equipment: Scott |
| Bitterness: 35.0 IBUs | Boil Time: 90 min |
| Est OG: 1.000 (-0.0° P) | Mash Profile: Scott |
| Est FG: 1.000 SG (-0.0° P) | Fermentation: Ale, Single Stage |
| ABV: 0.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Boil 10 min |
Hops |
1 |
| 1.00 oz |
Citra [12.0%] - Boil 10 min |
Hops |
2 |
| 0.6 pkgs |
Cali (CellarScience #DY103B) |
Yeast |
3 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 0 days |
Hops |
4 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 0 days |
Hops |
5 |
Notes
Add 1 oz of Mosaic and Citra hops to a separate container add 16 oz of 170 degree water, cover and let set.
Add remaining hops to boil kettle, boil for 10 minutes then whirlpool for 10 minutes after flame out.
Chill to 70 degrees and transfer to a fermentor and pitch yeast and stepped hop mixture.
Ferment for 4 days, cold crash and transfer to a keg.
Serve at 15 psi.
Can be served with some citrus slices or a little citrus juice or myself itself.This Recipe Has Not Been Rated
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