PARTIAL-MASH
OG: 1.062
FG: 1.011
IBUs: 64
ABV: 6.5%
MALT/GRAIN BILL
5 lb (2.27 kg) 2-Row Pale Malt
8 oz (227 g) Caramel 40°L
12 oz (340 g) Corn Sugar at 60 minutes
4 lb (1.8 kg) Briess Golden Light DME at 15 minutes
HOPS ADDITIONS
1 oz (28 g) Centennial at 60 minutes
0.25 oz (7.1 g) Nelson Sauvin at 30 minutes
0.25 oz (7.1 g) Ella at 15 minutes
0.25 oz (7.1 g) Mosaic at 15 minutes
0.25 oz (7.1 g) Nelson Sauvin at 15 minutes
0.25 oz (7.1 g) Ella at 5 minutes
0.25 oz (7.1 g) Mosaic at 5 minutes
0.25 oz (7.1 g) Nelson Sauvin at 5 minutes
0.25 oz (7.1 g) Ella at 0 minutes
0.25 oz (7.1 g) Mosaic at 0 minutes
0.25 oz (7.1 g) Nelson Sauvin at 0 minutes
2 oz (57 g) Mosaic at dry hop
1 oz (28 g) Centennial at dry hop
1 oz (28 g) Ella at dry hop
1 oz (28 g) Simcoe at dry hop
DIRECTIONS
Mash for 60 minutes at 152°F (67°C). Boil for 60 minutes. Ferment at 66°F (19°C). Dry hop for 5 days.
YEAST
Wyeast American Ale Yeast (#1056)
BREWER’S NOTES
Add 1 Whilrfloc tablet to the boil at 15 minutes.
Geoff Coleman has been homebrewing since 2010 and mainly focuses on sours, saisons, and IPAs. He currently has two sours aging in fermentors along with a Chardonnay Oak-Aged Brett Saison and a classic Saison getting ready for bottles. He lives in Fort Collins.