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Glass of beer
gal
min
%
ABV
IBU
OG
FG
SRM
B:G
Grain Amount Potential SRM SG + SRM +  
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2368******
0.13440******
Beer Characteristics
  OG FG ABV IBU SRM
Style Range
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Recorded    

The plan is to use brew a bunch of small batches to compare the experimental hops: http://gabriel.nagmay.com/2014/09/hop-breeding-2014-results/

I normally stick to all grain, but for simplicity these will be extract (don’t have to worry about mash temp/efficiency differences between batches). The basic procedure will be as follows:

  1. Add 9g (2tsp) of “Burtonizing” to 1.5gal of water.
  2. Place 45g of crystal malt  in nylon bag and suspend in water. Crystal malts do not require a mash.
  3. Bring to about 180, remove the crystal and add the extract.
  4. Bring to a boil. Add the 30 min hops and start the timer. Keep the pot covered for the boil – we do not need evaporation on this one.
  5. Add the 2nd batch of hops at 15min
  6. Add last hops and cool in sink.
  7. Since I am not using a wort chiller, I will pull all the hops after 5 min in the sink.
  8. After an hour, pour (using strainer) into a carboy and add a shot of yeast.

Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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