Hop Hammer
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.070 SG | Maximum OG: | 1.090 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.020 SG |
| Minimum IBU: | 60 IBU | Maximum IBU: | 120 IBU |
| Minimum Color: | 8.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.054 SG | Expected OG: | 1.081 SG |
| Expected FG: | 1.015 SG | Apparent Attenuation: | 80.8 % |
| Expected ABV: | 8.9 % | Expected ABW: | 7.0 % |
| Expected IBU (using Tinseth): | 234.7 IBU | Expected Color (using Morey): | 6.1 SRM |
| BU:GU ratio: | 2.90 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 14lb 8oz | 86.6 % | 4.3 | In Mash/Steeped |
| UK Wheat Malt | 8.00 oz | 3.0 % | 0.2 | In Mash/Steeped |
| US Caramel 40L Malt | 8.00 oz | 3.0 % | 3.3 | In Mash/Steeped |
| Sugar - Corn Sugar/Dextrose (Dry) | 1lb 4oz | 7.5 % | 0.0 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 15.0 % | 2.00 oz | 92.2 | Loose Pellet Hops | 90 Min From End |
| US Chinook | 13.0 % | 2.00 oz | 79.9 | Loose Pellet Hops | 90 Min From End |
| US Simcoe | 12.0 % | 1.00 oz | 31.7 | Loose Pellet Hops | 45 Min From End |
| US Columbus(Tomahawk) | 14.0 % | 1.00 oz | 30.9 | Loose Pellet Hops | 30 Min From End |
| US Centennial | 9.0 % | 2.25 oz | 0.0 | Loose Pellet Hops | At turn off |
| US Simcoe | 12.0 % | 1.00 oz | 0.0 | Loose Pellet Hops | At turn off |
| US Columbus(Tomahawk) | 14.0 % | 3.25 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Centennial | 9.0 % | 1.75 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Simcoe | 12.0 % | 1.75 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65.5C/150F) |
| Step Type | Temperature | Duration |
| Rest at | 150 degF | 60 |
| Recipe Notes |
|
OG: 1.080 FG: 1.013 IBU 100+ (284) Color: 6 SRM Alcohol: 8.9% Pre-boil gravity: 1.062 Shaved a little off 2 row and sugar. --------------------------------- Raise temp to 70 as fermentation winds down. Transfer to 2ndary soon as bulk of yeast begins to drop. Dry hop 7-10 days. Should purge carboy. |