Water:
Tap water, boiled, ½ tsp. Gypsum and pH adjusted to 7.0 with phosphoric
acid
Publix bottled Spring Water, pH to 7.0 and chilled
Grain Bill:
3 lbs. Lager Malt
1 lb. flaked Maize
0.5 lb. Carapils
Mash with 7 qts. liquor at mash temp. of 152 F for 90', runoff and sparge at 172 F.
Add:
3 lbs. Munton's Extra Light DME
volume to 4 gal. and boil
Add:
4 HBU Cascade pellets at boil (0.5 oz. @ 8.0% alpha)
3/4 tsp. Irish Moss at 45'
0.5 oz. Cascade pellets at 60'
kettle knockout at 63'
swirl & settle for 15', rack into chilled liquor, bring fermentor volume
to 5.2 gal.
pitch Wyeast #1056 (American Ale) pitchable tube
Ferment at 66 F
rack to secondary after 5 days, drop temp. to 50 F for 18 days
keg & gas carbonate.
Page maintained by Scott Graham. Last updated September 28, 2001.