Subiir 6

Dates

Brewed: June 19th To be bottled: July 10th To be drunk: July 31st

Ingredients

Grains

• Crystal 80 3/4pounds (12 oz)
• Special roast 1/4 pounds (4 oz)
• Domestic two-row 11lbs

Hops

• Magnum 16.4%. 2oz. 1oz used as bittering hops during boils, 1oz for dryhopping.
• Centennial 10.1%. 2oz. Both used during boil. Added in 2 steps.

Water ~8.5gl used. Expecting ~7.5gl yield

Process

• Setup gear, fill main pot (6.5gl) and 2nd pot (0.5gl) with water.
  • Insert bag with all the domestic two-row grain into main pot
  • Insert specialty grains into 2nd pot.
• Bring both mashes to 65 degrees c. Stabilize temperature in both. Let main-mash sit for 60 minutes, 2nd pot for 30 minutes.
• Take out grains of main pot and place on top of pot. Take contents of 2nd pot and pour over.
• Squeeze out as much of the wort as possible, into main pot.
• Add remaining 1.5gl of water, now total ~8gl
• Bring main pot (now containing all the wort) to a boil.
• When boiling:
  • 40 minutes in, add 1oz Magnum
  • 45 minutes in, add 1oz centennial
  • 55 minutes in, add 1oz centennial
  • 60 minutes in, stop boil and remove hops.
• Add to fermenters.
• ~10 days into the fermentation add 1oz Magnum.
• ~21 days into fermentation, bottle them.
• Ready to drink ~21 days later.