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ext up,and not sure where to start. Obviously american hops,was thinking columbus or magnums?
Any help on grains is welcome,or can rely on recipes here.
I know high attenuation yeast should be used (starter for sure)
is a second yeast addition later needed?
Is yeast addition at bottling needed ?
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Try something like this:
17 lbs. Maris Otter
1 lbs. 2-Row Caramel Malt 60L
Single infusion mash @ 150F for 1 hour
4 oz. Centennial (Whole, 8 %AA) at first boil of a 120 minute boil
2 lbs. Dark Brown Sugar added with 15 minutes to go in the boil
6 oz. Centennial (Whole, 8 %AA) at flame out
Cool and pitch White Labs WLP001 California Ale
Ferment in mid to high 60s if possible for 2 weeks
Transfer to secondary and bulk age for at least 1 month
Bottle and condition for 6 - 12 months before drinking
Original Gravity 1.112
Terminal Gravity 1.024
Color 20.36 °SRM
Bitterness 119.3
Alcohol (%volume) 11.7
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