Batch size: 32 L (pre-boil 41
8.37 kg Pale Ale Malt(2-Row)
0.7 kg Crystal 60L
45.30 g Chinook, whole(alpha 13.0), 60 mins
11.50 g Chinook, whole(alpha 13.0), 30 mins
43.57 g Cascade, whole(alpha 5.50), 0 mins
21.79 g Cascade, whole(alpha 5.50), Dry Hopping
21.79 g Centennial, whole(alpha 10.50), Dry Hopping
Yeast: WYeast 1056 American Ale
Saccharification Rest Temp at 67 Celsius for 60 mins
Mash out at 78 Celsius for 15 mins.
Sparge at 76 Celsius for about 40 mins.
I gave it two weeks in primary, 1 week in secondary with the dry hopping, put it dark for a week and then in the fridge for another week.
It turned yummy!
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