IPA hopped with centennial hops, made with sorghum syrup
3.1 lbs / 1.4 Kg Sorghum Syrup (prior to boil)
0.5 oz / 14 g Centennial Hops (60 min)
0.5 oz / 14 g Centennial Hops (45 min)
0.5 oz / 14 g Centennial Hops (15 min)
1 Whirlfloc Tablet (15 min)
0.5 oz / 14 g Centennial Hops (flameout)
3.1 lbs / 1.4 Kg Sorghum Syrup (flameout)
1 tsp Yeast Nutrient pitched prior to yeast
2 pkgs US-05 Yeast
0.35 oz / 10 g Centennial Hops (secondary fermentor)
Brewing notes: Converted from metric - measurements rounded/estimated
7 days at 68 degrees Secondary Ferment:
7 days at 68 degrees
Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings, remaining fermentable sugars and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Dry hop after racking to secondary.