2015-11-Badger Hopping Hare

All Grain Recipe

Submitted By: EnglishBulldog (Shared)
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Brewer: Ritz Burrows
Batch Size: 11.00 galStyle: Special/Best/Premium Bitter ( 8B)
Boil Size: 12.73 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Stainless Keg (15.0 gal) and Cooler (70 qt)
Bitterness: 28.0 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: My Aging Profile
ABV: 4.7%Taste Rating: 38.0

Ingredients
Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
17 lbs 10.00 oz Standard Malt (2 Row) Rahr (2.0 SRM) Grain 2
3 lbs Carapils (Briess) (1.5 SRM) Grain 3
2.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4
1.30 oz Cascade [5.5%] - Boil 60 min Hops 5
1.90 oz Goldings, East Kent [5.0%] - Boil 20 min Hops 6
1.50 oz Styrian Goldings [5.4%] - Boil 20 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.0 pkgs British Ale (White Labs #WLP005) Yeast 9

Notes

1: Brewing Put brewing pot of (3.5 to 4 gallons) of water on burner. Heat to 160 degrees F (70 degrees C). Add the bag of grains and aroma hops. Hold the temperature for 30 minutes. Remove the grain bag and hop bag. (OPTIONAL; Heat 2 quarts of water as you heat the brew pot and grains. When you remove the grain bag, put it into a colander over the brew pot, and rinse the grains with the 2 quarts of hot water to extract more color and flovors from the grains). Add the bittering hops and bring to a rolling boil for 45 minutes. Place the container(s) / bag(s) of liquid extract in a sink of warm water while the hops are boiling to make it easier to pour later. At the end of the bittering boil, remove the hop bag. Remove the pot from the heat. Add the malt extract and sugar(s) to the brew pot. Be sure to mix well or you may scorch it to the bottom of your brew pot when you put it back on the heat. Bring the wort back to the boil, WATCH FOR BOIL OVER !!!. You can skin the foam off the top to help with clarity later. Boil the wort for 15 minutes more then turn off the heat. 2: Cooling You now need to get the boiling wort into the sanitized fermenter and drop the temperature below 80 degrees F ( 27 degrees C). Place the brew pot in a sink of icy cold water, this will remove quite a bit of heat. You can replace the water a few times to drop the temperature quicker. If you are using a fermenting bucket, a quick way of bringing the wort down to the temperature is to put a bag of clean ice in the bottom of the fermenter and pour the wort over it. If you are using a carboy, put 1.5 gallons of cold water in the carboy and add the wort to it. Pour the wort into the sanitized fermenter and top it up with cold water to make 5 gallons. When the temperature of the wort is below 80 degrees F ( 27 degrees C), pitch you yeast. No need to worry if the wort is too cool, go ahead and sprinkle the yeast over the surface. 3; Fermenting Allow to ferment at 62 to 70 degrees F ( 17 to 21 degrees C) the recommended fermentation times specified in the recipe. Leave the fermentation bucket lid loose for the first 24 to 36 hours to make it easier to look to see that fermentation has started. Leaving a loose lid helps prevent the beer from over fermenting out of the bucket. Adding some oxygen 12 hours after pitching the yeast with a sanitized spoon or paddle can help the yeast reproduce and finish fermentation. Add hops to secondary fermentation bucket after transfer from primary and dry hop for 7 days. 4; Bottling When bottling sanitize your bottles, bottle caps, bottling bucket, racking cane and bottle filler. Disolve the priming sugar in one cup of of boiling water and boil for 5 minutes. Carefully rack the beer from the fermenter into the bottling bucket. Add the priming sugar and mix to the bottling bucket as it fills from the fermenter, this will mix the priming sugar evenly with the beer, you can give it a gentle stir to make sure it mixes evenly. 5: Conditioning Bottle the beer and store it in a cool dark place to develop carbonation. It should be carbonated in two weeks. For best flavor, condition the beer for each 1.010points of original gravity (i.e. a 1.060 gravity beer needs a 6 week conditioning). Refrigerate the beer as you drink it. Beer straight out of the refrigerator is generally to cold to get the full flavor of the beer. 50 degrees F (10 degrees C) is a good compromise between a cold beer and a flavorful beer.

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