Mash pH: We acidify our mash to hit a target pH of 5.3.ĭouble whirlpool: Occasionally we take the whirlpool a step further, sending the hopped wort through a loop we designed to cool the wort down to 175☏ (80☌), then we do a second larger whirlpool addition for an extra hop punch. We do add a small amount of calcium chloride to the mash we recommend adding 6–8 grams, depending on your water profile. Water: Our brewing water in Vermont is very soft, which makes for great soft, hoppy beers. We also use a lot of local hops in the whirlpool-specifically Centennial from Champlain Valley Hops or Whitefield Hop Yard. After 3 more days, crash, package, and carbonate to about 2.5 volumes of CO2.Ĭonsider local ingredients: At Foam we use a lot of locally grown and processed craft malt. After a few more days, when fermentation has stopped, add second dry hops (dumping the previous hop trub, if possible). When the gravity has dropped to the 1.020–1.024 range, add first dry hops. Chill wort to about 68☏ (20☌), aerate, and pitch yeast. (Optionally, add dextrose if needed to hit target gravity.) Stir to create a vortex for about 5 minutes, then allow 10 minutes to settle. Boil for 90 minutes, shut off flame, and add whirlpool hops. Sparge and top up as necessary to get about 7 gallons (26 liters) of wort, depending on your evaporation rate. Recirculate until your runnings are clear, then run off into the kettle. Mill grains and mash at 150☏ (65.5☌) for 30 minutes. There are no boil hops-just one substantial whirlpool addition and two dry-hop additions, producing notes of ripe oranges, pineapple, resin, and soft pine.įor more about the brewery and their approach, see Breakout Brewer: Foam.Ĥ.5 oz (125 g) Centennial at flameout/whirlpool ġ lb (454 g) dextrose at whirlpool (optional) Like Clockwork remains a favorite at Foam Brewers.
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