HBC 586

Notes on HBC 586 gathered automatically from across the wiki. Each section links back to its source page.

From Thiols

• 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
• Mash Hopping with High Precursor Motueka Lot from Freestyle Hops, just 0.25 lbs / bbl.
• Whirlpool at 175, 0.75 lbs / bbl same Motueka lot.
• Ferment with Tropics yeast at 68 deg.
• Dry Hop 2.75 lbs / bbl with 40% HBC 586, 40% El Dorado, 20% Sabro Cryo.
• Centrifuged to less than 200 EBC