Brew a Hazy Pale Ale! - Citrus Bomb скачать в хорошем качестве

Brew a Hazy Pale Ale! - Citrus Bomb

I tweak a prior Voss Pale Ale recipe to brew a citrus heavy version with Citra and Cascade hops building off the Voss characters. For this batch I try out some new equipment and processes to further avoid cold side oxidation. HomeBrew Talk thread on purging kegs with active fermentation: https://www.homebrewtalk.com/threads/... Recipe Statistics • Style: Hazy/American Pale Ale • Batch Size: 5.5 gals [21 L] into fermenter (5.2 gals) • Overall Efficiency: 73% (74%) • Original Gravity: 1.048 (1.052) • Final Gravity: 1.009 (1.009) • ABV: 5.1% (5.7%) • IBU: 35 • SRM: 5 Grain Bill • 80% - 8 lbs [3.6 kg] Extra Pale - Muntons • 10% - 1 lb [450 g] Flaked Oats - Quaker • 10% - 1 lb [450 g] Munich 15L – Avangard Hop Additions • Boil 30 min • 0.4 oz [11 g] Columbus - 17.3 IBU • Boil 5 min • 0.5 oz [14 g] Citra - 7.7 IBU • 0.5 oz [14 g] Cascade - 3.1 IBU • Whirlpool @180F [82 C] 20 min • 0.5 oz [14 g] Citra - 3.8 IBU • 0.5 oz [14 g] Cascade - 1.5 IBU • Dry Hop 2 days @ 75F [24 C] • 1 oz [28 g] Citra • 1 oz [28 g] Cascade Boil Additions • 1 tablet - Whirlfloc - Boil 10 min • 2.2 g - Yeast Nutrient - Boil 10 min Yeast • 1 pkg (11 g) - Lallemand Voss • Direct Pitch @ 85F [29 C] Mash • 152F [66.7 C] for 60 minutes Boil • 60 minutes (had planned 30 min) Ferment • Pitch yeast and ferment at 85 F [29.4 C] • Day 4 - Cool 75 F [24 C] to Dry Hop • Day 6 - Cold Crash 32 F [0 C] 2 Days • Day 8 - Closed keg transfer Timestamps: 0:00 - Introduction 1:43 - Brew Day and Recipe Info 7:45 - Fermentation & Avoiding Oxidation 14:56 - Evaluation Music from Vans in Japan & RKCV (   / rkvcviews  )