- Recipe Type
- Partial Mash
- Yeast
- WLP041 pacific ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.047
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 12-14 days
- Secondary Fermentation (# of Days & Temp)
- 14 days
- Tasting Notes
- initial hop and malt is good with a clean finish
Steep in 3 gals of water at 155 degrees for 20 mins:
-2 lbs American 2 row
-1 lbs Crystal 40 - great western
-.25 lbs Caramel Malt 120 L
-.1 lbs Pale Chocolate Crisp
Strain and sparge with 2 gals of water at 170 degrees
Sparge with one more gal of room temp water
Bring to boil then turn off heat and add 5 lbs of liquid Amber Extract
Bring back to boil for 60 mins
Add .6 oz of Centennial hops(60 mins)
15 mins left add wort chiller
1 min left add 1oz Mt. hood hops(1 min)
Cool to 80 degrees transfer to Carboy
Aerate and pitch yeast
Ferment 12-14 days then rack to secondary for 14 days.
Keg it and drink in 2 days
-2 lbs American 2 row
-1 lbs Crystal 40 - great western
-.25 lbs Caramel Malt 120 L
-.1 lbs Pale Chocolate Crisp
Strain and sparge with 2 gals of water at 170 degrees
Sparge with one more gal of room temp water
Bring to boil then turn off heat and add 5 lbs of liquid Amber Extract
Bring back to boil for 60 mins
Add .6 oz of Centennial hops(60 mins)
15 mins left add wort chiller
1 min left add 1oz Mt. hood hops(1 min)
Cool to 80 degrees transfer to Carboy
Aerate and pitch yeast
Ferment 12-14 days then rack to secondary for 14 days.
Keg it and drink in 2 days