People have loved Double Down so its time to brew again.  Last time I went low on the first hop addition.  This time I’m going to up it a bit and make it a bit more bitter.  Also had to modify slightly the yeast as the brew store did not have enough Juice.

Grain Bill

25lbs Rahr Pale Malt
3lbs Weyermann Pale Wheat Malt
2lbs Briess Flaked Red Wheat
1lb 8ozs Flaked Oats
1lb Table Sugar (Added with dry hop)
2oz Amarillo @ 30mins
2oz Amarillo @ 15mins
2ozs Citra, Amarillo and Galaxy whirlpool for 15mins @ 148F
2pkgs (4 billion cells) Juice yeast
2pkgs (2 billion cells) Wyeast London Ale 1318
4oz each of Galaxy & Amarillo dry hopped 2 days before FG


Added 3g of gypsum, 8g calcium chloride, and 12g magnesium sulfate to bring the water to 50ppm calcium, 19ppm magnesium, 38ppm sodium, 100ppm chloride, 106ppm sulfate and a chloride/sulfate ratio of .94

Brew Notes

The Mash Tun pump was making a ton of noise.  Turned out that I lost the washer and there was a good size dent in the blade unit.  I found a washer that fit and hammered the dent out best I could.  Seemed to fix the problem.