Spe­cial In­gre­di­ent: Hibis­cus

Craft Beer & Brewing Magazine - - Contents -


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.065 FG: 1.006–1.010 IBUS: 52 ABV: 6.2%


8.7 lb (3.9 kg) Pil­sner (2-row) 1.8 lb (816 g) Cara­hell 1.2 lb (544 g) flaked oats 9.5 oz (269 g) Vienna malt 3.8 oz (108 g) acidu­lated malt


0.7 oz (20 g) Nugget [13% AA] at 60 min­utes 1.4 oz (40 g) Aza­cca [15% AA] at 5 min­utes 1.4 oz (40 g) Nugget [13% AA] at 5 min­utes 1.75 oz (50 g) Aza­cca [15% AA] at whirlpool 1.75 oz (50 g) Nugget [13% AA] at whirlpool 3.35 oz (95 g) Vic Se­cret [15.5% AA] at dry hop 2.5 oz (71 g) Aza­cca [15% AA] at dry hop 2.5 oz (71 g) dried hibis­cus flow­ers at dry hop


Wyeast 1056 Amer­i­can Ale is a work­horse, and it’s pretty hard to miss with it. If you want es­ters but want to keep them tame, try Wyeast 1272 Amer­i­can Ale II.


Mash in at 148°F (64°C), then raise the tem­per­a­ture to 153°F (67°C) and hold for 15 min­utes. Then raise the tem­per­a­ture to 158°F (70°C) and hold for 30 min­utes, then mash out at 168°F (76°C). Boil for 60 min­utes, fol­low­ing the hops sched­ule. Chill the wort to 65°F (18°C). Aer­ate the wort and pitch the yeast. Start fer­men­ta­tion at 65°F (18°C) and let the tem­per­a­ture free rise to 68°F (20°C). Add the dry hops at the end of pri­mary fer­men­ta­tion. Af­ter the grav­ity holds steady for 24 hours, cool 2°F (1°C) per hour un­til the tem­per­a­ture reaches 32°F (0°C). Rack from pri­mary into a sec­ondary ves­sel, then add the dried hibis­cus flow­ers in a mesh bag and steep for 24 hours. Then rack again or re­move the hibis­cus. It’s im­por­tant not to have too much con­tact time with the hibis­cus or you will ex­tract tan­nins.

BREWER’S NOTES Ad­just the mash ph to 5.2 with lac­tic acid. For wa­ter chem­istry, we tar­get 50ppm cal­cium and150ppm chlo­ride. The mash is where you can dial in the mouth­feel to your own lik­ing. We keep ours fully at­ten­u­ated, but I can pic­ture us­ing a high-tem­per­a­ture sin­gle-in­fu­sion mash and rolled oats to thicken the mouth­feel. The hibis­cus re­ally dries out the mouth­feel be­tween the in­crease acid­ity and tan­nins.

We pitch our yeast at 16mil cells/ml above 95 per­cent vi­a­bil­ity and aer­ate to 10ppm at 65°F (18°C).

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