Hoppy Py Gnome Recipe
Make Hoppy Py Gnome Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brew Ingredients
Flavoring Ingredients
Method
Brewing Process
Mash the Grains
In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt and Crystal Malt, stirring well. Maintain the temperature at 150°F (65°C) for 60 minutes.
Sparging
After mashing, sparge the grains with an additional 2 gallons of water heated to 170°F (77°C) to extract the sugars.
Boil the Wort
Bring the wort to a boil and add the Cascade Hops. Boil for 60 minutes, adding the Centennial Hops with 15 minutes remaining.
Add Flavorings
In the last 5 minutes of the boil, add the dried orange peel, coriander seeds, and honey to the wort.
Cooling the Wort
After boiling, cool the wort rapidly using a wort chiller or an ice bath until it reaches 70°F (21°C).
Fermentation
Transfer the cooled wort to a sanitized fermenter, pitch the yeast, and seal with an airlock. Allow it to ferment at 68-72°F (20-22°C) for 1-2 weeks.
Bottling
Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar if desired for carbonation. Cap the bottles.
Aging
Let the bottles age in a cool, dark place for about 2 weeks to carbonate.
Enjoy
Chill your Hoppy Py Gnome for a few hours before serving. Enjoy responsibly!