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Old 10-17-2008, 12:24 PM   #1
Oct 2008
☁Scappoose, OR☂
Posts: 287
Liked 2 Times on 2 Posts

Recipe Type: Extract   
Yeast: WLP001 California Ale   
Yeast Starter: 1.6 Litre starter prepared 3 days in advance   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.012   
IBU: TONS (>100)   
Boiling Time (Minutes): 90   
Color: ~10 SRM   
Primary Fermentation (# of Days & Temp): 1 week in primary, about 68-72F temp   
Secondary Fermentation (# of Days & Temp): Secondary in corny keg, about 68F for a week, then crash cool in kegerator and serve!   
Tasting Notes: Perfect. I would probably use a lighter extract next time.   

7lbs Breiss Light Malt extract (would use extra light next time)

8oz American Crystal 10L
8oz English Vienna
Steeped in grain bag in seperate pot; added to boil after 30 mins

2oz Amarillo (7.1%AA)
2oz Columbus (9.4%AA)
2oz Centennial (7.3%AA)

2oz Columbus, 1/4oz Amarillo, 1/2oz Centennial @ 90 mins

Added extract @ 20mins, along with 1/4oz Amarillo. Adding extract later in the boil helped extract more alphas from the hops. I think it made a big difference

1/4oz Amarillo, 1/4oz Centennial @ 15 mins

1/4oz Amarillo, 1/4 Centennial @ 10 mins

Threw in 1oz Amarillo, 1oz Centennial in secondary and left bag in while on tap! Tasted sooo good. Possibly the best extract beer I have done.
Beer, happy Produce of our Isle/Can sinewy Strength impart,
And wearied with Fatigue and Toil/Can cheer each manly Heart.
Labour and Art upheld by Thee/Successfully advance,
We quaff Thy balmy Juice with Glee/And Water leave to France.
Genius of Health, thy grateful Taste/Rivals the Cup of Jove,
And warms each English generous Breast/With Liberty and Love!
(Rev James Townley, 1751)

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