Directions: |
Directions:Mash:
Add grains to mash tun. Layer in rice hulls to prevent stuck mash. Layer in 2 ounces of whole hops. Add zest of 2 lemons. Heat 4 gallons of water to 180ºF. Stir in 1 tsp. gypsum and 1 tsp. CaCl. Mix water in with grains and shut quickly to prevent heat loss. Mixture should equilibrate at 153ºF. Do not disturb for 30 - 45 minutes.
Sparge:
Heat remaining 6 gallons of water to 190 - 200ºF. Stir in 2 tsp. gypsum and 2 tsp. CaCl. Pour in hot liquor tank or sparge vessel. Once mash is complete, pull water from the bottom of the mash tun and pour it back into the top (this is called the vorlauf; it will ensure that the mash contents are well mixed and that the mash is not stuck). Vorlauf until little or no particulates are visible in the liquid from the mash. Slowly sparge by pouring sparge water on top of mash while slowly draining mash liquid into boil kettle. This should take 45 minutes - 1 hour.
Boil:
Once sparge is complete, bring contents to a boil. Once boiling, add 1 ounce of pellet hops to boil. After 45 minutes, add 0.5 ounce of pellet hops to boil. After 1 hour, turn off flame, add remaining hops and zest of 2 lemons to the kettle. Cool contents (called wort) to at least 80º F.
Pitch:
Once cool, transfer material to primary fermenter. Stir vigorously to oxygenate wort. Measure specific gravity (target: 1.059). Pitch yeast into mixture and close off fermenter with airlock. Store at 50 - 70ºF.
Finish:
After 5 - 7 days, transfer contents to secondary fermentation vessel. After 3 - 5 days, bottle or keg as necessary. |
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