Partial Mash recipe:
6.6 lbs of light malt extract (muntons&fision)
3/4 lbs of crystal 40 lv
1/2 lbs british pale malt
1-1/2 oz Northern brewer (bittering) used whole hops
1 oz cascade for aroma used whole hops
7 days in glass primary at 67deg
10 days in glass secondary (last 5 days at 60 deg)
kegged and bottled conditioned. I entered the bottle for competition.
og 1.056 fg 1.016
Page maintained by Scott Graham. Last updated August 30, 2001.