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| A wort chiller is the cheapest way to immediately improve your beer. The faster you can cool your beer, the less time bugs have to grow. Pick one up now!
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
7 lbs. Pale Malt Extract
1 lb. Crystal 40L
1/2 lb. Cara Vienne grain
1/2 lb. Munich grain
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1 oz. Cascade hops (boil)
1/2 oz. Kent Golding hops (mid boil)
1/2 oz. Kent Golding hops (late boil)
1 oz. Cascade hops (end of boil)
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Wyeast German Ale, American Ale, or White California Ale Yeast
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| INSTRUCTIONS: |
1. Steep grains in a mesh bag in 2 gallons of water while heating to boiling. Do not boil grains.
2. Remove grains and add malt extract. Stir to thoroughly dissolve, and bring to boiling.
3. Add 1 oz. Cascade hops and begin timing a 30 minute boil. Boil gently and stir frequently to avoid scorching.
4. With 15 minutes remaining in the boil, add 1/2 oz. of Kent Golding hops.
5. With 5 minutes remaining in the boil, add 1/2 oz. of Kent Golding hops.
6. At the end of the 30 minute boil, add 1 oz. of Cascade hops.
7. Cool (as always we strongly recommend using a wort chiller) until temperature is below 80 degrees F before putting in fermenter, adding water to make 5 gallons total, and adding yeast. Be certain temperature of the mixture is 75 degrees or below. If you don't already have a Thermometer Strip on your fermenter, GET ONE !! They are only $2.95, and are one of the best tools you can have.
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| NOTES: |
| For all grain brewers, substitute 10 lbs. of your preferred 2-row malted barley for the malt extract. Keep specialty grains as above. Mash at 155 degrees F for 1 hour. Sparge with 175 degree sparge water to keep grains from cooling and reducing your sparge efficiency. Add the first oz. of Cascade hops at the beginning of a 60 minute boil, but keep all other hop addition times as indicated in the extract recipe.
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