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Smack the Activator according to instructions on back of the yeast package. Put Grains in grain bag or muslin bags. Put 2 gallons of RO water along with gypsum in brew pot and heat to 165 degrees. Turn off heat and add grain bag. (Do not add grains to water above 165 degrees.) Stabize temperature 152 degrees for 20 minutes, stirring grain bag gently from time to time. Leave pot uncovered during this time. Remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 1 Cup of HOT tap water over top of grain bag. Discard grains. Add 1 gallon of water, or 3 gallons if you are doing a 5 gallon boil. Add Malt extracts, Candy Suger, and Tennang Hops and bring to boil. Make note of the time in which your boil starts. Make sure your boil is a calm boil. Do not boil too hard. After 45 minutes of boil, add 1/4 Oz. Stryain goldings and 1/4 Oz. Hallertau along with the Irish Moss. Boil 15 more minutes. Cool wort to 80 degrees or colder and pitch yeast. Ferment 10-14 days at 68 - 72 degrees. You can also go from primary to secondary after 6 days and leave in secondary 8 days or until FG is 1.013 - 1.015. At Bottling time, we suggest 7/8 cup for priming. O.G. 1.070 / F.G. 1.014 |
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