Fifteen pounds of grain and five varietals of whole hops. Chinook and Magnum for bittering and Citra, Simcoe, and Centennial for aroma. I hopped the mash, I hopped the boil, I hopped the post boil chilling, and I will dry hop the secondary.
I doubled up on the yeast and created a mosh pit of a starter (love my new erlenmeyers from Research & Development Glass).
That shit got oxygenated!
And that was before pitching the yeasties. It erupted more gnarly Evil from the primary for the first day and a half.
Mathematically it's around 120 IBUs but that doesn't account for the mash hopping, the post boil hopping or the dry hopping. I know who I am.
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