Wharf Busker Pale Ale

0
31

Single-infusion mash at 152° F for 60 minutes. Batch Sparge at 168° F to collect 4.5 gallons of wort. Boil for 60 minutes. After flameout, chill to 72° F and pitch yeast starter. Ferment at 72-74° F for 5-8 days, once fermentation slows, raise temperature to 76-78° F for 2 days for diacetyl rest. Drop temperature to 68-70° F and add dry hops for 3-4 days. Once fully attenuated, cold crash and add gelatin to clarify. Target 2.8 vol. CO2. with priming sugar for bottling or force carbonate for kegging.

The post Wharf Busker Pale Ale appeared first on American Homebrewers Association.

Wharf Busker Pale Ale

[the_ad_group id="131"]