Est OG: 1.055
Est. FG: 1.014
Bitterness: 36 IBU
Ingredients
- 1.8 lbs Briess Golden Light Dry Malt Extract
- 4 lbs Alexander’s Pale Liquid Malt Extract
- 1 lb Maris Otter (sub’d for unavailable 2-row)
- 1 lb Crystal 40L
- 0.5 oz Perle pellets 8.3% -> 4.15 AAU (60 min)
- 0.3 oz Magnum pellets 14.4% -> 4.32 AAU (60 min)
- 0.5 oz Cascade pellets 7.8% -> 5.4 AAU (15 min)
- 1 tsp Irish Moss (15 min)
- 0.7 oz Cascade pellets 7.8% (0 min)
- Wyeast 1056 American Ale yeast
- 0.8 oz Cascade whole leaf (dry hop)
The Boil [2010-01-16]
- Bring 5 gals filtered water to 155*F
- Place Marris Otter and Caramel 40L in muslin bag and steep 30 min
- Remove grains, bring to boil (add 1-2 qts makeup water during rise to boil)
- When boiling, remove from heat, add dry malt extract, and stir. Place 60 min hop additions (Perle, Magnum) in nylon boil bag and add to wort, then return to boil
- After 45 min, remove from heat, add Irish Moss, 15 min Cascade addition, and stir in the liquid malt extract, return to boil
- After 15 min, remove from heat and add 0 min Cascade addition
- Chill to 75-80*F, transfer to primary fermenter
- Aerate wort, and pitch Wyeast 1056 American Ale
Primary Fermentation [2010-01-16]
OG: 1.051
[2010-01-21] Bubbling slows to a crawl (3-4/min)
Secondary Fermentation [2010-01-23]
Racked to secondary, specific gravity is 1.014
Added 0.8 oz Cascade whole leaf hops to the secondary (smells so good)