Mystery Hop 3000
IPA
The plan was to make an IPA to showcase the homegrown Willamette hops from 2021 but they didn't seem like they kept well. This beer was a collaboration with a friend and we made a game time decision to stick with a SMaSH but use Glacier hops I had. Glacier hops are featured in this beer with Pale High Color Malt from Great Western Malting.
Ingredients
Malts
{"name"=>"Pale Malt", "amount"=>"5 kg"}
{"name"=>"Caramel Malt", "amount"=>"0.5 kg"}
Hops
{"name"=>"Mystery Hop", "amount"=>"50 g", "time"=>"60 minutes", "use"=>"boil"}
{"name"=>"Mystery Hop", "amount"=>"25 g", "time"=>"15 minutes", "use"=>"boil"}
{"name"=>"Mystery Hop", "amount"=>"25 g", "time"=>"0 minutes", "use"=>"whirlpool"}
{"name"=>"Mystery Hop", "amount"=>"50 g", "time"=>"5 days", "use"=>"dry hop"}
Yeast
nameAmerican Ale Yeast
amount1 pack
Other
{"name"=>"Irish Moss", "amount"=>"1 tsp", "use"=>"boil"}
Brewing Instructions
1. Mash the grains at 65°C (149°F) for 60 minutes.
2. Boil the wort for 60 minutes, adding hops as per the schedule.
3. Cool the wort to 20°C (68°F) and pitch the yeast.
4. Ferment at 20°C (68°F) for two weeks.
5. Dry hop for the last 5 days of fermentation.
6. Bottle or keg the beer and carbonate to desired levels.
Yeast Starter
1. Prepare a 1-liter starter wort with a gravity of 1.040.
2. Boil the starter wort for 10 minutes and cool to 20°C (68°F).
3. Pitch the yeast into the starter wort and let it ferment for 24-36 hours.
4. Decant the spent wort and pitch the active yeast into the main batch.