Ingredients
8.00 gal Salem/Beverly MA Water 1
10.00 g Chalk (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1 lbs Crystal Light (35.0 SRM) Grain 4
1 lbs White Wheat Malt (2.4 SRM) Grain 5
2.0 oz Chocolate Malt (450.0 SRM) Grain 6
10 lbs 8.0 oz Maris Otter Blend (3.0 SRM) Grain 7
0.8 oz Magnum [12.2%] - Boil 60 min Hops 8
1.0 oz Tettnang [5.0%] - Boil 15 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
1.0 oz Saaz [3.6%] - Boil 5 min Hops 11
1 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 12
From the DL Geary website:
"The style of this ale is traditionally European, similar to a German kolsch: full bodied with a spicy hop tang and a rich, crystal clear golden color. Alcohol content is approximately 6% by volume."
They also list the ingredients:
Availability: April - September
Original gravity: 1060
Ingredients: Two row English malt (clarity, wheat and caramalt); Magnum, Tettnang and Saaz hops.
I added a touch of Chocolate Malt to match the color.
I brewed this four weeks ago and will be kegging it tonight.
Here is my blog post on how I developed the recipe:
http://beverly.wickedlocal.com/article/20151005/BLOGS/310059990
