This recipe makes use of reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water earlier than mashing-in. Be aware that acidulated malt is included within the grist invoice; mash pH following mashing-in ought to be about 5.4.
Mash the malts at 154°F (68°C) for 60 minutes. Begin recirculating wort. Sparge slowly and gather 6.5 gallons (24.5 L) of wort. Warmth to boiling and boil the wort 70 minutes, including hops on the occasions indicated within the recipe. Modify unique gravity post-boil with RO water as required.
Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and proceed cooling wort to roughly 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) till full.
Dry hops ought to be added on day 2 and day 4 of fermentation. If utilizing hop luggage for dry hopping, take away luggage on day 7; if not, rack to secondary fermenter or keg outfitted with spunding valve. Full fermentation and any hop creep following dry hopping ought to be completed by about day 21.
Prime and bottle situation, or serve from keg if naturally conditioned throughout growing older.
