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Allow yeast slant to reach room temp. Heat 2 gallons R.O. water & Gypsum to 160 degrees;F. Place grains in muslin bag and steep at 154 degrees for 30 minutes. Remove grain bag, slowly pour 1 cup of HOT tap water over grains, let drain and discard. (note: never squeeze the grain bag) Add syrup & DME and bring to boil. Add 1/2 oz Phoenix hops and boil for 45 minutes. Add the remaining 1/2 oz Phoenix hops and Irish Moss and boil for 15 minutes. Remove from heat. Place 3 gallons of cold R.O. water to fermenter, then while straining hops, add wort to fermenter. Cool until below 80 degrees;F, aerate well by shaking fermenter, then pitch yeast. Ferment at 65-74 degrees;F for 10 - 14 days. You may also rack to secondary fermenter after 5 - 6 days and ferment another 3-7 days. Rack into bottling bucket. Heat and boil 1 pt water and 3/4 cup dextrose for 5 minutes, then add to bottling bucket. Swirl gently but thoroughly. Bottle and cap bottles. Store bottles for 7-10 days, then chill bottles as needed and enjoy. |
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