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Hop on Pop submitted by Sam Deel.
5 gallons OG 1.040
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Fermentables:
6 lb. pale 2-row American malt
1 lb. crystal malt (10L)
Hop Bill:
2 oz. Tettnanger hops (bittering)
1 oz. Centennial hops (bittering)
2 oz. Liberty hops (flavoring)
2 oz. Willamette hops (dry hop)
Other specifics:
1 package American ale yeast
1 1/2 teaspoons gypsum in mash
Procedure:
Mash grains with gypsum for 60 to 90 minutes. Collect 6 gallons of
wort. Bring to a boil. Add Tettnanger hops and Centennial hops. Boil
for an hour adding Liberty hops after 30 minutes. Add Irish moss for
last 5 minutes. Cool wort and pitch yeast. Ferment in primary fermenter
for 7 to 10 days. Transfer to secondary fermenter, add Willamette hops,
and ferment an additional 7 to 10 days. Bottle, using 3/4 cup corn
sugar. Age in bottle 7 to 10 days.
This is a truly light weight hoppy beer. The recipe is from "The
Homebrewer's Recipe Guide," Fireside/Simon & Schuster, 1996, page
32. |
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