Black Horse Home Brewing: Hops!

Saturday, April 14, 2012

Hops!

Cascade, Nugget, East Kent Golding, and Willamette on my 16' hop trellis.

May 1st, 2011

June 1st, 2011

Some cascade drying.

Hop farm in Northern Michigan.

Fresh Rhizomes

1 comment:

rahulMay 1, 2012 at 12:44 AM
Thanks for great information you write it very clean. I am very lucky to get this tips from you.

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Summer Citrus Wheat Recipe

All-Grain - Summer Citrus Wheat

Recipe Type All Grain

Yeast Wyeast 1010 Yeast Starter Activator Pack Batch Size (Gallons) 11 Original Gravity 1.045Final Gravity 1.009IBU 16.3 Boiling Time (Minutes) 60 Color 3.7 Primary Fermentation (# of Days & Temp) 14 days @ 65F

Mash Schedule

1. Mashed in with 8 gallons at 154F, mash for 60 minutes

2. Add 8 quarts of 175F for mashout

3. Vorlauf and drain

4. Add 7 gallons of 175F for sparge; stir and let sit for 10 minutes.

5. Vorlauf and drain.

Ingredients

1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.09 %

12.00 lb White Wheat Malt (2.4 SRM) Grain 54.55 %

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.36 %

0.50 oz Cascade [5.50 %] (60 min)

Hops 8.9 IBU 0.50 oz Cascade [5.50 %] (15 min)

Hops 4.4 IBU 1.00 oz Cascade [5.50 %] (5 min)

Hops 3.5 IBU 0.50 oz

Orange Peel, Bitter (Boil 5.0 min) Misc 0.50 oz Orange Peel, Sweet (Boil 5.0 min)

Misc 2 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale (one per carboy)

Beer Profile Est Original Gravity 1.048 SG Measured Original Gravity 1.045 SG Est Final Gravity 1.011 SG Measured Final Gravity 1.009 SG Estimated Alcohol by Vol 4.84 % Actual Alcohol by Vol 4.69 % Bitterness 16.9 IBU Calories 197 calpint

Pale Ale Recipe

All-Grain - Pale Ale - All Grain

Recipe Type: All GrainYeast: Nottingham Yeast Starter: Nope Additional Yeast or Yeast Starter: Nope Batch Size (Gallons): 11 Original Gravity: 1.051 Final Gravity: 1.011IBU: 39 Boiling Time (Minutes): 60Color: 5 SRM Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees

Grain Bill

16 lbs. 2-Row Pale Malt

4 lbs. Vienna Malt1 lb. Crystal 10L Malt

MashSingle Infusion mash for 60 minutes at 152 degrees. Dough-in with 6 gallons of water. After 60 minutes, add 10 quarts of 175 degree water and begin vorlauf.Have another 7 gallons of 175 degree water ready for the next batch sparge. You should then get 13 gallons to your kettle for the boil.

Boil & Hops

1.0 oz Cascade 6.6% at 60 min.

0.5 oz. Cascade 6.6% at 30 min.

0.25 oz. Cascade 6.6% at 15 min.

0.25 oz. Cascade 6.6% at 5 min.

Chill to 70 to 75 degrees