BeerSmith™ Recipes and Web Editor

Notes

1. Mash for an hour at 153°F with a 1.25 quarts of water per pound of grain. Adjust this temperature to personal preference. Lauter and sparge as normal up to 6 gallons (adjust for your rate of boil-off). 2. Boil for an hour, adding hops along the schedule detailed above. Keep an eye on the pot to avoid boil-overs. 3. With 15 minutes left in the boil, add ½ teaspoon of Irish Moss, or 1 Whirlfloc tablet, to help clarify your beer (optional). 4. With 10 minutes left in the boil, add the Brun Fonce Brewing Sugar to the kettle. If necessary, remove the kettle from the heat to avoid scorching the sugar. Return to a boil once the sugar is completely dissolved. 5. At the end of the boil, place the finishing hops in 2 muslin bags (2 oz. per bag), add them to the pot, and turn off the heat. Put a lid on your pot and let the kettle rest for 30 minutes before cooling. If you have the ability to whirlpool the wort, now would be the time. After 30 minutes of resting, cool the pot in an ice bath (use your sink) as quickly as possible. Remove the hop bags from the pot. 6. Store the fermenter where the temperature will be a fairly constant 65° – 70°F. Once fermentation is complete (typically 7 to 10 days), it is optional (but recommended) to use a clarifier, such as Polyclar. 7. 3 days after adding the clarifier, add the Primary Dry Hops directly to the fermentor. Hops have naturally antibacterial properties, so it is not necessary to sanitize or boil the hops at this stage. After seven days of dry hopping, add the Secondary Dry Hops to a 5 gallon carboy and transfer the beer from the primary fermentor into the carboy (on top of the hops). 8. After 5 days of secondary dry hopping, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.