gwood

Recipes 

Man the dry hopped version is good. Anybody brewing a clone?

EDIT: Found this as reference/comparison...

5 gallon batch

8 lbs. Pale Malt (I used Marris Otter)
1 lb. Munich Malt
1 lb. Crystal 10L
1.25 lb. Crystal 40L
1 lb. Crystal 80L

Mashed at 154 degrees for 60 minutes. Mash out at 170 degrees.

3/4 oz. Chinook 12AAU Pellet Hops - 90 minutes
1 oz. Centennial 10.40AAU Whole Hops - 0 minutes

The recipe calls for White Labs WLP001 California Ale yeast but I used White Labs WLP010 10th Anniversary Blend.

Or this one...

6.00 lbs. Shrier 2-Row
2.00 lbs. Durst Munich
1.25 lbs. DWC CaraMunich
.75 lbs. DWC CaraVienne
.50 lbs. Briess Crystal 80*L
.50 lbs. Briess Crystal 40*L

Hops: .35 oz. Chinook Pellets(13.4 AA, 60 min.)
.13 oz. Chinook Pellets(13.4 AA, 45 min.)
.13 oz. Chinook Pellets(13.4 AA, 30 min.)
.50 oz. Centennial Pellets (10.3 AA, 15 min.)
.60 oz. Centennial Pellets (10.3 AA, 0 min.) Steep for 10 minutes.


OG = 1.061
FG = 1.014
IBU = 42.4

__________________
The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman


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