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Dorada de Michigan
Dorada Pampeana is the mother of all styles for argentinian homebrewers. I adapted the recipe to what I have in Michigan.
| Brewer: | jp | Email: | martinfie@gmail.com | |||||
| Beer: | Dorada de Michigan | Style: | Dorada Pampeana | |||||
| Type: | Extract | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.045 | FG: | 1.010 | |||||
| Alcohol: | 4.5% v/v (3.5% w/w) | |||||||
| Water: | Water from the tap. Filtered through my fridge. | |||||||
| Boil: | 60 minutes | SG 1.045 | 6 gallons | |||||
| 6 lb. Extra Light (pilsen) dry malt extract | ||||||||
| Continuous and vigorous rolling boil for hot break 2 Whirlfloc tablets with 15' left Rapid cooling to 68 F using a plate chiller and counterflow iced water. |
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| Hops: | 1 oz. Cascade (6% AA, 60 min.) 0.5 oz. Cascade (6% AA, 15 min.) 0.5 oz. Cascade (aroma) |
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| Yeast: | Safale 04 or Nottingham | |||||||
| Log: | Primary Fermentation: 1 week @ 68F Secondary: 2 weeks at 41F (inside keezer) |
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| Carbonation: | 2.0 volumes | Keg: 7.3 psi @ 41°F | ||||||
| Carbonation at 41F: 1st day: 20 PSI and shaking every 30 min (4-5 times) rest of 1st week: 20 PSI 2nd week and on: bleed keg and adjust pressure to 7 PSI (for serving) |
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Recipe posted 03/12/15.
