Three Weavers Brewing, CLS Farms, and Yakima Valley hops teamed up for an a single-hop El Dorado® beer. The brew, named All Dorado, uses T-90 pellets, LUPOMAX™, and whole cone throughout the process to pack in a punch. Alexandra Nowell of Three Weavers Brewing crafted the recipe. Want to try it out yourself? Follow along with the 5 gallon scaled recipe provided below!
ALL DORADO
Batch size: 5 gallons (19 liters) Brewhouse efficiency: 70% OG: 15° Plato (1.062) FG: 2.2° Plato (1.009) IBUs: 50ish ABV: 7%
MALT/GRAIN BILL
10.8 lb (4.9 kg) 2-row malt 1.7 lb (.8 kg) Pale Wheat malt .3 lb (136 g) Acidulated malt
HOPS SCHEDULE
.33 oz (9.4 g) El Dorado T90 at 60 minutes [17 IBUs]
.75 oz (21 g) El Dorado T90 at 10 minutes [16 IBUs]
2 oz (57 g) El Dorado LUPOMAX at whirlpool
2 oz (57 g) El Dorado T90 at whirlpool
1 oz. (28 g) El Dorado whole leaf at whirlpool
2.5 oz (71 g) El Dorado T90 at dry hop
2.5 oz (71 g) El Dorado LUPOMAX at dry hop
1 oz (28 g) El Dorado whole leaf at dry hop
YEAST
WLP001 (California Ale Yeast)/Wyeast 1056 (American Ale Yeast)
DIRECTIONS
Mash the grain at 152°F (66°C) for 60 minutes, adjust with lactic acid if necessary to hit mash pH of 5.1-5.3. Mash out to 172°F (78°C) and collect 6 gallons of wort. Boil for 60 minutes. Cool to 66°F (19°C) and pitch the yeast and ferment at 66°F (19°C). Add dry hops just before primary has completed (be careful and add the pellets slowly to avoid a geyser) and hold dry hopped beer at fermentation temp for 7 days before cooling to 32°F (0°C). Allow the beer to condition cold for 5 days before racking.
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