Deschutes Hop Trip Fresh Hop Beer
(5 gallons / 19 L, partial mash)
IBU=38 SRM=12.8 ABV =5.4%
6.6 lbs (3 kg) Light Liquid Malt Extract Syrup
0.5 lbs (.22 kg) Light Dry Malt Extract
14 ounces (.39 kg) Caramunich 60 L Malt
11 ounces (.31 kg) Dextrin Malt
4 ounces (.11 kg) Briess Extra Special Malt
1 teaspoon Irish Moss (boil 30 minutes)
3.25 AAU Nugget hops
(.25 ounces/7g at 13% alpha acids) (boil 60 minutes)
2.6 AAU Centennial hops
(.25 ounces/ 7 g at 10.5% alpha acids) (boil 60 minutes)
5.25 AAU Centennial hops
(.5 ounces/14 g) at 10.5% alpha acids) (boil 30 minutes)
1 pound (.45 kg) Fresh Crystal Hops (alpha unknown!) (steeped 5 minutes)
.75 cup (150 g) corn sugar for bottling
Wyeast 1187 Ringwood Ale yeast /White Labs 005 British Ale yeast / Windsor Dry yeast
Step by Step
Steep the crushed grains in approximately 2.5 gallons (9.5 L)of water at 155° (68° C)for 30 minutes. Remove the grains from the wort. Bring the wort up to a boil, and add 0.5 lbs (.22 kg) of the light dry malt extract. Now add your Nugget hops and first addition of Centennial hops and boil these hops for 60 minutes. 30 minutes into the boil, add your second addition of Centennial hops and irish moss. Add the 6.6 pounds (3 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix in the beer and avoid scorching the malt extract to the bottom of your kettle. At the end of your 60 minute boil turn your heat off, and add your 1 pound (.45 kg) of fresh hops. Stir the fresh hops into the beer for 5 minutes. Add the wort to about 2 gallons (9 L) of cold water in your sanitized fermenter, and top up to 5.25 (19.75 L) gallons.
Cool the wort to 78° and add your yeast. Aerate your beer, and ferment the beer at 68° until fermentation is complete.
Replace the LME and DME with 11 lbs (5 kg) of 2-row pale malt. Mash at 157° (69° C) for 30 minutes, and mash off at 168° (75 ° C) for an additional 5 minutes, then collect about 6.5 gallons (24.5 L) of wort. Boil for 30 minutes without any hop additions, then boil 60 minutes with your Nugget and 1st addition of Centennial hops. Add the 2nd addition of Centennial hops and irish moss for the last 30 minutes of the boil. Turn off your burner, and now steep your 1 lb (.45 kg) of fresh hops for 5 minutes, then cool your beer, fill your fermenter and ferment at 68° (20 ° C) until fermentation is complete.