Recipe Type: Extract
Yeast: WLP001
Yeast Starter: YES
Batch Size (Gallons): 4.75
Original Gravity: 1.078
Final Gravity: 1.017
IBU: 120.2
Boiling Time (Minutes): 60
Color: 14 SRM
Primary Fermentation (# of Days & Temp): 9 days @ 68-72
Secondary Fermentation (# of Days & Temp): 13 days @ 68-72

Ingredients

Amount Item Type % or IBU

8.00 lb Light Dry Extract (8.0 SRM) Dry Extract 88.9 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.1 %

1.00 oz Warrior [15.00%] (60 min) Hops 29.1 IBU
1.00 oz Chinook [13.00%] (60 min) Hops 25.2 IBU
1.00 oz Chinook [13.00%] (45 min) Hops 23.1 IBU
1.00 oz Centennial [10.00%] (30 min) Hops 14.9 IBU
0.50 oz Warrior [15.00%] (60 min) (First Wort Hop) Hops 14.5 IBU
0.50 oz Warrior [15.00%] (45 min) Hops 13.3 IBU
0.50 oz Centennial [10.00%] (10 min) (Aroma Hop-Steep) Hops
0.50 oz Centennial [10.00%] (Dry Hop 13days) Hops
1.00 oz Williamette [5.50%] (10 min) (Aroma Hop-Steep) Hops
1.00 oz Williamette [5.50%] (Dry Hop 13days) Hops

1 Pkg California Ale (White Labs #WLP001) Yeast-Ale

I made this as my first simple big beer, and my first original recip. I wanted something a little different, so I chose williamette hops for their earthy grassy flavor, which seemed to overtake the others in terms of aroma and flavor, with a nice hint added by the centenial. Came out fairly dry, could have used another # of malt, but it is just about what I was shooting for. Makes your jaw clench just smelling it, I love this brew and have a feeling that it won't be hanging around too long. I'm gonna have to stash a few away in a hidden place for a few months down the road.

The "First Wort Hops" were added as the water was being heated to a boil after steeping the specialty grains. Carbed after 9 days at 70-72, drink this one fresh and it is true to its name. Tastes like the smell of the bag of williamette, leaves a fresh hop bitterness in your mouth, FOR HOPHEADS ONLY.