histo320
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- White Labs California Ale Yeast
- Yeast Starter
- nope
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 36 IBU
- Color
- 32 (HCU)
- Primary Fermentation (# of Days & Temp)
- 10 days at 70°F
- Secondary Fermentation (# of Days & Temp)
- nope
- Additional Fermentation
- In the bottle
- Tasting Notes
- Very similar to what I was aiming for, not quite as hoppy as I thought.
I have this posted in another topic, but thought I would do it right. Very basic recipe, I added the cinnamon and brown sugar to give it my own little touch.
Ingredients:
1 lb 45L Crystal
1 lb. Munich Malt
6 lb. Amber Malt Extract
1 lb. Amber DME
1 oz Zues (13%)
1 oz Centennial (bagged) (9.0)
1 oz Willamette (5.7%)
*.8 oz Brown Sugar
* 5 shakes of Cinnamon at middle of boil
White Labs California Ale
Method:
1. Purified 5 gallons of water using Brita Filter
2. Steep Flavoring Malt in oven at 155 F for 35 minutes
-Removed Grain placed into bowl
3. Bring wort to near boil
4. Add extracts, and brown sugar
-added extracts
5. Added 1 oz. Zeus
6. Added 1 oz. Willamette
7. Added 1 oz. Centennial after boil
8. Let Wort cool to under 85 F, siphoned into secondary
9. Added yeast, lightly shook fermenter
Ferment:
10 days at a steady 70 F
SG - 1.060 FG - 1.015
Bottling:
Add 3/4 cup priming sugar to 1 pint of water.
Ingredients:
1 lb 45L Crystal
1 lb. Munich Malt
6 lb. Amber Malt Extract
1 lb. Amber DME
1 oz Zues (13%)
1 oz Centennial (bagged) (9.0)
1 oz Willamette (5.7%)
*.8 oz Brown Sugar
* 5 shakes of Cinnamon at middle of boil
White Labs California Ale
Method:
1. Purified 5 gallons of water using Brita Filter
2. Steep Flavoring Malt in oven at 155 F for 35 minutes
-Removed Grain placed into bowl
3. Bring wort to near boil
4. Add extracts, and brown sugar
-added extracts
5. Added 1 oz. Zeus
6. Added 1 oz. Willamette
7. Added 1 oz. Centennial after boil
8. Let Wort cool to under 85 F, siphoned into secondary
9. Added yeast, lightly shook fermenter
Ferment:
10 days at a steady 70 F
SG - 1.060 FG - 1.015
Bottling:
Add 3/4 cup priming sugar to 1 pint of water.