Mash Ingredients

If necessary, crush grains. Dough in the following fermentable ingredients:

Choose one or more fermentables for this recipe.
% Amount Fermentable PPG L
Grain 92.6% 12 lb 8 oz 2-Row Malt (US) 36 1.8
Grain 7.4% 1 lb Munich Malt - 20L (US) 35 20

Mash Procedure

  1. Perform a Single Step Infusion mash according to the following instructions:
  2. @152

Add to Mash

Add Malt/Fermentables...
Add Malt Extract...
Add Hops...
Add Misc...

Boil Ingredients

Collect the wort and bring it to a boil.

Add hops and any other ingredients at the indicated times:

Choose one or more boil additions for this recipe.
Use Amount Variety Form AA
Hop Boil 60 min 0.25 oz Nelson Sauvin (New Zealand) Pellet 11.4
Hop Boil 30 min 1 oz Nelson Sauvin (New Zealand) Pellet 11.4
Hop Boil 10 min 0.75 oz Nelson Sauvin (New Zealand) Pellet 11.4

Boil Duration

  1. Boil for 60 minutes.

Add to Boil

Add Malt/Fermentables...
Add Malt Extract...
Add Hops...
Add Misc...

Fermentation Ingredients

Chill the wort to the appropriate pitching temperature and transfer it to your fermenter.

Add yeast to your fermenter as indicated below.

Choose yeast(s) for fermentation.
Add to Strain Form
Yeast Primary Danstar - Nottingham Dry

Fermentation Schedule

  1. Primary for 14 day(s) at 68 ºF
  2. Secondary for 14 day(s) at 66 ºF

Add to Fermenter

Add Yeast...
Add Dry Hops...
Add Misc...
or Cancel