ROULE MOÉ UNE PALE

Описание

This recipe was based on the success of our Project #001 Pale Ale.Hops are equally split between Denali, Mosaic, and Citra. On the hot side, there was a small bittering addition and then a large addition done at steep temperatures of 75C to allow a large hopping rate, but reduce the bitterness pick-up. Dry hopping was accomplished in 2 stages, hops were added at 48hrs into fermentation and then post fermentation.Malt bill composed of Pearl, Pilsner, Oats, and wheat. English yeast