Isb Pump School Recipe

Mash

Heat 3.5 gallons (13.2 L) of water to 165°F (74°C). Add the crushed pale malt, Munich, crystal and flaked oats to the mash tun and dough in at roughly 152°F (67°C). Hold the mash at 152°F (67°C) for 60 minutes, stirring gently to ensure even temperature and enzymatic activity.

Mash Out

Raise mash temperature to 168°F (76°C) by adding 0.5 gallon (1.9 L) of 190°F (88°C) water or direct heat; hold 10 minutes to stop enzymatic activity and improve wort flow.

Sparge

Recirculate (vorlauf) until wort runs clear, then sparge with enough water to collect about 6.5 gallons (24.6 L) of pre-boil wort in the kettle (typically ~3.0–3.5 gallons additional, depending on system losses).

Boil Schedule

Bring the collected wort to a vigorous boil. Start a 60-minute timer when the wort reaches a rolling boil. Add Magnum hops at the start of the 60-minute boil (60 min). With 15 minutes remaining in the boil, add Centennial hops and the Irish moss (or Whirlfloc). With 5 minutes remaining, add the Citra (5 min). At flameout (end of the 60-minute boil), turn off heat and add the Citra (whirlpool/0 min) and gently stir to create a whirlpool; let steep for 15–20 minutes while the wort cools slightly.

Chill

After whirlpool rest, chill the wort to yeast-pitching temperature: 66–70°F (19–21°C) for clean fermentation. Use an immersion chiller, counterflow chiller, or ice bath to reach target temperature as quickly as possible to minimize infection and unwanted dimethyl sulfide (DMS) production.

Transfer & Aerate

Transfer cooled wort to a sanitized fermenter, leaving behind trub and hop debris. Top up with water to reach 5.25 gallons (target boil-off and absorption considered) if needed to achieve desired batch volume. Aerate or oxygenate the wort thoroughly (shake vigorously, use a sanitized whisk, or oxygenate with O2 to ~8–10 ppm) to give yeast the oxygen needed for a healthy fermentation.

Pitch Yeast

Pitch the yeast (rehydrate dry yeast per manufacturer instructions or pitch the liquid smack pack/package). Maintain fermentation temperature 66–70°F (19–21°C). Fermentation should start within 12–48 hours and show active bubbling for 3–7 days.

Dry Hop

After primary fermentation slows (typically 4–6 days or when activity is visibly reduced and SG is near terminal), add the 2.0 oz of Citra hops directly to the fermenter for dry hopping. Leave hops in contact for 3–5 days for bright, aromatic hop character; avoid extended contact (>7 days) to reduce vegetal/off flavors.

Conditioning

After dry hop period, cold crash the fermenter to 35–40°F (2–4°C) for 24–48 hours to help settle hops and yeast. Rack to bottling bucket or keg, avoiding trub. If bottling, add priming sugar (3.5 oz dissolved in 4–6 oz boiled and cooled water) to the bottling bucket, gently mix, then bottle. If kegging, carbonate to ~2.4–2.6 volumes CO2.

Maturation

Allow bottles to condition at 68–72°F (20–22°C) for 2 weeks, then chill and sample. Kegged beer can be force-carbonated and then rested 3–7 days for flavors to marry. Serve cold.