lucasszy
Well-Known Member
BTW, this was loosely based on the Good Eats recipe with some input from my LHBS.
Ingredients:
3.3 lbs briess dark malt extract - liquid
4 lbs amber malt extract - dry
.5 lbs 40l crystal grain steeped 30 minutes
1oz cascade hops 60 mins
1oz kent golding hops 60 mins
1oz kent golding hops 15 mins
All this was done in a 3 gallon batch in a 20 quart pot with water and ice being added to get things to 5 gallons in the bucket.
Pitched pale ale yeast at 88 degree (it was getting late)
Initial gravity was 1.054
All fermentation happened at about 68 - 72 degrees.
Bottling info:
Was going to use 5 oz of priming sugar for bottling, but ended up using 6 oz light DME for priming in bottles. 1 day in the bottles already have a bit of sediment in the bottoms.
Keeping at a temp above 70 to promote carbonation.
Ingredients:
3.3 lbs briess dark malt extract - liquid
4 lbs amber malt extract - dry
.5 lbs 40l crystal grain steeped 30 minutes
1oz cascade hops 60 mins
1oz kent golding hops 60 mins
1oz kent golding hops 15 mins
All this was done in a 3 gallon batch in a 20 quart pot with water and ice being added to get things to 5 gallons in the bucket.
Pitched pale ale yeast at 88 degree (it was getting late)
Initial gravity was 1.054
All fermentation happened at about 68 - 72 degrees.
Bottling info:
Was going to use 5 oz of priming sugar for bottling, but ended up using 6 oz light DME for priming in bottles. 1 day in the bottles already have a bit of sediment in the bottoms.
Keeping at a temp above 70 to promote carbonation.