Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 48 Hours, Stir plate
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.012
IBU: 44.5
Boiling Time (Minutes): 60
Color: 5.7
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 3
Tasting Notes: Crisp, clean, strong hop presence

This one turned out utterly perfect & I think it's worth sharing. It was rushed to bottles and carbonation was heavy, so it took 7 weeks in the bottle to fully mature. At that point it was sparkling clear, effervescent, refreshing, and had a tasty hop presence but not over-the-top in that department.



Mashed at 150ºF for 1 hour. Pitched at 62ºF, let rise to 67ºF. 7 days in primary, then transferred to secondary & dry hopped for 3 days, then bottled with 4.5 oz dextrose.

Grain Bill
7.5 lb 2-row
2 lb Rye malt
0.85 lb Caramel 20L
0.35 lb Carapils
0.35 lb White wheat Malt

Hops
.5 oz Columbus @ 45
.5 oz Casacde @ 25
1 oz Cascade @ 10
1 oz Columbus @ 1
.5 oz Cascade (dry hop)
1.5 oz Columbus (dry hop)

Others
1 Tsp. Gypsum (in boil)
1 Whrifloc tablet (in boil)

Water
Arrowhead Bottled Spring Water