Wavewalker
Well-Known Member
I'm posting this here because in a previous thread, I was asked to post the recipe I'm working with, in order to get some things sorted out, but it looks like that thread went dead after I posted the recipe. So, it's below. The major questions I have are:
1. Am I not supposed to pitch my secondary (champagne) yeast & dry hops when I rack to secondary? Some people (before viewing the recipe) advised me to add the champagne yeast only at bottling time and the dry hops one or two weeks before bottling.
2. Does anything look wrong here?
Thanks.
Ingredients:
13.2 lb. Northwestern Extra Light Extract
1 lb. Cara Munich II 40-50*L
1 lb. Cara Belge 11.7-15.5*L
1 lb. Turbinado sugar
1 oz. Galena hop pellets
3 oz. Centennial hop pellets
2 tsp. yeast nutrient
2 11.5g. packets Safbrew S-33 dry ale yeast
2 5g packets EC-1118 champagne yeast
1. Fill brewpot 3/4 full, place on stove and heat to 160*F
2. Steep the grains for 30 min between 150-160*F
3. Remove grains & do not wring out bag
4. Bring this to a boil, then remove and add 6.6 lb. softened extract, stirring in and dissolving completely
5. Return to heat and add Galena hops, maintaining rolling boil for 60 minutes
6. At 15 minutes left, remove from heat and add 6.6 lb softened extract, 1 lb. turbinado sugar, and 2 tsp. yeast nutrient, stirring in and dissolving
7. At 5 minutes left, add 1.5 oz. Centennial hops
8. At end of boil, remove from heat, stir vigorously for several minutes, and let stand 15 minutes
9. Force cool to 75*F and rack into fermenter, topping off to 5 gallons w/cold (preboiled or bottled) water
10. Add hydrated yeast and aerate well
11. Ferment at 65-70*F, with blowoff tube, until krausen has fallen
12. Rack to secondary, with blowoff tube, adding dry hops (1.5oz. Centennial) & 2 packages EC-1118 yeast
13. I'm not clear on how long they said in the secondary, I think 3-4 weeks, at least until fermentation is done
14. Transfer to bottling bucket w/priming sugar solution, bottle
15. Age
1. Am I not supposed to pitch my secondary (champagne) yeast & dry hops when I rack to secondary? Some people (before viewing the recipe) advised me to add the champagne yeast only at bottling time and the dry hops one or two weeks before bottling.
2. Does anything look wrong here?
Thanks.
Ingredients:
13.2 lb. Northwestern Extra Light Extract
1 lb. Cara Munich II 40-50*L
1 lb. Cara Belge 11.7-15.5*L
1 lb. Turbinado sugar
1 oz. Galena hop pellets
3 oz. Centennial hop pellets
2 tsp. yeast nutrient
2 11.5g. packets Safbrew S-33 dry ale yeast
2 5g packets EC-1118 champagne yeast
1. Fill brewpot 3/4 full, place on stove and heat to 160*F
2. Steep the grains for 30 min between 150-160*F
3. Remove grains & do not wring out bag
4. Bring this to a boil, then remove and add 6.6 lb. softened extract, stirring in and dissolving completely
5. Return to heat and add Galena hops, maintaining rolling boil for 60 minutes
6. At 15 minutes left, remove from heat and add 6.6 lb softened extract, 1 lb. turbinado sugar, and 2 tsp. yeast nutrient, stirring in and dissolving
7. At 5 minutes left, add 1.5 oz. Centennial hops
8. At end of boil, remove from heat, stir vigorously for several minutes, and let stand 15 minutes
9. Force cool to 75*F and rack into fermenter, topping off to 5 gallons w/cold (preboiled or bottled) water
10. Add hydrated yeast and aerate well
11. Ferment at 65-70*F, with blowoff tube, until krausen has fallen
12. Rack to secondary, with blowoff tube, adding dry hops (1.5oz. Centennial) & 2 packages EC-1118 yeast
13. I'm not clear on how long they said in the secondary, I think 3-4 weeks, at least until fermentation is done
14. Transfer to bottling bucket w/priming sugar solution, bottle
15. Age