Batch Size: 5.50 gal
Estimated OG: 1.068 SG
Estimated FG: 1.016 SG
Estimated IBUs: 100.1 IBU
Estimated Color: 7.5 SRM
Brewhouse Efficiency: 72%
Boil Time: 90 minutes
Grains:
13.00# Pale Malt (2-Row) US (89.66%)
0.75# Carapils/Dextrine (5.17%)
0.75# Caramel/Crystal 40L (5.17%)
Hops:
1.00 oz Simcoe (12.20%) @90 min
0.25 oz Simcoe (12.20%) @60 min
0.25 oz Columbus (14.20%) @60 min
0.25 oz Simcoe (12.20%) @30 min
0.25 oz Columbus (13.80%) @30 min
0.75 oz Simcoe (12.20%) @15 min
0.75 oz Columbus (13.20%) @15 min
1.20 oz Cascade (7.50%) @10 min
0.50 oz Simcoe (12.20%) @0 min
0.50 oz Columbus (13.20%) @0 min
0.50 oz Amarillo (8.60%) (dry hop)
0.50 oz Cascade (5.40%) (dry hop)
0.50 oz Centennial (9.70%) (dry hop)
0.50 oz Columbus (13.20%) (dry hop)
0.50 oz Simcoe (12.20%) (dry hop)
Yeast:
White Labs WLP001 (California Ale)
Hey thanks for the recipe. I'll be ordering the hops tomorrow. A few quick questions (and keep in mind that I'm very new to this)..
1) the cara/pils...is that crystal malt?
2) To dry hop, I rack the beer to a second fermenter and then add the new hops, right? How long should the wort stay in the primary?
I know these are basic questions...just wanna make sure I understand the process. Thanks.
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