Surly abrasive clone help

My apologies. I have an immersion wort chiller. It usually takes 10-15 minutes to get my wort below 80F.

 

Ok, it's on! I'll provide a recipe before the end of the day.

 

You don't know how much I appreciate it! I'm brewing this as a surprise birthday present for my little brother for his 35th birthday coming up in April.

 

8.0 oz Golden Naked Oats (10.0 SRM) 4.3 %
10 lbs DME Golden Light (4.0 SRM) 87.0 %
1 lbs Sugar (Sucrose) (1.0 SRM) 8.7 %

1.25 oz Warrior [15.00 %] - Boil 60.0 min - 48.5 IBUs
2.00 oz Citra [13.40 %] - Boil 10.0 min - 25.1 IBUs
2.00 oz Citra [13.40 %] - Boil 5.0 min - 13.8 IBUs

Chill to 170F
2.00 oz Citra [13.40 %] - Steep/Whirlpool 15.0 min ~ 10 IBUs

1.0 pkg London ESB Ale (Wyeast Labs #1968) with ample starter and oxygenated wort
3.00 oz Citra [13.40 %] - Dry Hop 5 Days

98ibu
8.6%
OG 1.081
FG 1.016
srm 6

preboil 7.5gal
postboil 6.25gal
trub loss 0.5gal
cooling loss 0.25gal
5.5gal to the fermenter

Ferment cool at 65-67F for 4-5 days then increase temperature to 69-71 for 4-5 days before checking gravity. Let the yeast drop out before dry hopping.

 

Go @Brew_Betty , what a Brewer,babe, bearded babe, yahooooooo.

 

@Brew_Betty do you always let the yeast drop completely before dry hopping any beer, and, do you cold crash?

 

Most of the time, but not always. I get better dry hop results if the beer is pretty clear going into the keg before dry hopping. I don't cold crash unless it's a low flocculating yeast.

 

Awesome. Thanks!!!! How long do you ferment for? Secondary fermention? Bottle conditioning? Thanks!!!!

 

Fermentation doesn't have a set schedule. You ferment until the yeast are done. Check gravity after 10 days and once more at 14 days. If the two readings are the same and the FG is near the predicted FG, the beer is done fermenting. It should be done before 14 days.

A secondary isn't beneficial for this beer. You can dry hop in the primary.

Warm bottle conditioning takes 2-3 weeks. Chill for at least 3 days before drinking. Store the whole batch cold if you can.

 

Awesome. Thanks. I'm new to the homebrew game having only brewed a handful of batches so far, but it sounds simple enough. Thanks again!!!!

 

The fermentation temperature, yeast pitch rate and wort oxygenation are the most important things to get right for a bigger beer like this.