Bruce’s Hop Pot Luck v2.0
Specifics
General Information
Method: Partial Mash

The name is still inspired by using various hops I've won or acquired.  This one is using Amarillo instead of Columbus.

Bottling half and kegging half again.  Adding a hop tea to the keg at carbonation and bottling bucket.  See links for hop tea recipe.

Serving the first 5 gallons at the Barons Summer Day Camp.  Second 5 is still waiting for a home.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
15.00 pounds LME - Pale 78.9% of grist
15.00 pounds Total Extract Weight 78.9% of grist
Reference
Malts and Grains
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 3500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Fermentation
Primary: 14 days @ 61° F
Secondary: 12 days @ 61° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Related Links
More Batches Brewed
Winter Vanilla Porter Nov 15, 2009
Bruce’s Hop Pot Luck ... Nov 15, 2009
My First Cider Oct 5, 2009
Bruce’s Take on Kevin... Apr 5, 2009
Bruce’s Hop Pot Luck ... Apr 5, 2009
Founders Breakfast St... Jan 4, 2009
Bruce’s Irish A... Nov 8, 2008
Winter Vanilla Porter Nov 8, 2008
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