11# 8 oz. American 2-row pale ale malt
1# 1 oz. English crystal malt (40L)
1 oz. 9.2% Perle (90 min)
.8 oz. 3.3% Cascade hops (15 min)
1.2 oz. 3.3% Cascade hops (5 min)
1 oz. 3.3% Cascade hops (dry hop in secondary fermenter)
Wyeast American Ale Yeast (#1056)
O.G. - 1.050
F.G. - 1.006
ABV - 6%
Estimated Color - 8.6 SRM
Estimated Bitterness - 37 IBU
Note for extract recipe: Substitute 6.6# light or pale malt extract syrup or 5.5# light or pale dry malt extract. Reduce crystal malt to 1#.
For the all grain recipe, adjust the pale malt for your expected yield and the bittering hops for your expected utilization. Use a single step infusion mash at 151F for 60 minutes or until starch conversion is reached. I use 3 gallons of water for the mash and another 8 and 1/4 gallons at 176 degrees for sparging. Boiling time is one and one half hours -- use more if you need to boil down your wort volume.
For the extract recipe, crush the crystal malt and steep for 20-30 minutes in 2 gallons of water as it is heating up. Do not exceed 180F. Remove grain, bring water to boil, and add extract. Boiling time is 1 hour.
Ferment for 1 week in primary. Add dry hops to secondary and ferment 1 additional week.