Homebrew recipe
Grandma’s Soup
Brewed by Silvije Boroša.
1.067 OG – 1.013 FG – 63 ibus – 7% abv. – 22 ebc – 90 minute boil – 35 liter batch size
Hops
- 90 minutes(First Wort Hops): 40 grams of Magnum pellets (12% Alpha Acid)
- 10 minutes(Steep/Whirlpool): 60 grams of Amarillo pellets (9.20% ALpha Acid)
- 10 minutes(Steep/Whirlpool): 50 grams of Cascade pellets (5.50% ALpha Acid)
- 10 minutes(Steep/Whirlpool): 50 grams of Centennial pellets (10.00% ALpha Acid)
- 10 minutes(Steep/Whirlpool): 50 grams of Styrian Golding pellets (5.25% ALpha Acid)
- 10 minutes(Steep/Whirlpool): 30 grams of Citra pellets (12.00% ALpha Acid)
- 7 days(Dry Hop): 50 grams of Amarillo pellets (9.20% ALpha Acid)
- 7 days(Dry Hop): 50 grams of Centennial pellets (10.00% ALpha Acid)
- 7 days(Dry Hop): 50 grams of Citra pellets (12.00% ALpha Acid)
- 7 days(Dry Hop): 50 grams of Styrian Golding pellets (5.25% ALpha Acid)
Grain
- 5.25 kg Chateau Pale (8.5 EBC) Grain(49.8%)
- 2.00 kg Maris Otter (5.9 EBC) (19%)
- 1.75 kg floor malt (5.0 EBC) (16.6%)
- 0.50 kg Biscuit malt (Castle Malting) (60.0 EBC) (4.7%)
- 0.50 kg Vienna Malt (Weyermann) (5.9 EBC) (4.7%)
- 0.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) (4.7%)
- 0.05 kg Chateau Roasted Barley (1200,9 EBC) (0.5%)
Mash schedule
- Single infusion: Add 30.04 liters of water at 71.8º Celsius. Mash for 75 minutes at 66º Celsius.
- For Mash Our heat to 75.6º Celsius and rest for 10 minutes.
- Fly sparge with 30.92 l water at 75.6º Celsius.
Yeast
- Fermentis US-05
- No starter.
- Pitched at 18º Celsius.
- Primary fermentation lasted 14 days, starting at 18º and rising to 20º Celsius.
- Secondary fermentation at 15º Celsius for 10 days.
Share this Post