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Old 09-04-2013, 06:05 PM   #1
Jun 2013
Posts: 6
Liked 1 Times on 1 Posts

Recipe Type: Partial Mash   
Yeast: White Labs Californian Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.046   
Final Gravity: 1.012   
Boiling Time (Minutes): 60   
Color: Amber   
Primary Fermentation (# of Days & Temp): 9 days // 20C   
Additional Fermentation: Dry hopping 6 days   
Tasting Notes: Amber Californian Ale 5.5% // Hoppy as hell!   

320g Crystal Malt - 80L
3kg Liquid Light Malt Extract
500g Light Dry Malt Extract

Steep grain, add water up to 5 gallons (23L). Add LME, DME, boil.

Bittering Hops

30g Centennial (60 min)
30g Centennial (15 min)
30g Centennial (5 min)
add finings (optional)
30g Centennial (0 min / shut off)

Cool quickly
Pitch yeast (I made a small starter pot to allow the yeast to develop while the rest cooled)
9 days primary fermentation @ 20C

Dry hopping

Add to primary after SG has finished dropping (9 days)

day 1 // 30g Experimental 366
day 3 // 30g Experimental 366
day 4 // 30g Experimental 366
day 6 // 30g Experimental 366

Rack to secondary container, cover hose with muslin gauze to filter hops and add 80g of brewing sugar then bottle.

Happy days!
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