- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- Color
- 5.0
- Primary Fermentation (# of Days & Temp)
- 10
- Additional Fermentation
- Dry Hop 2 Oz Waimea for 7 - 10 days
- Tasting Notes
- Crisp
Ingredients:
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Amt Name
12 lbs Pale Malt, Maris Otter (3.0 SRM)
1.00 oz Waimea [17.80 %] - Boil 60.0 min
1.00 oz Waimea [17.80 %] - Boil 15.0 min
1.00 tbsp Irish Moss (Boil 10.0 mins)
1.00 oz Waimea [17.80 %] - Boil 0.0 min
1.0 pkg California Ale (White Labs #WLP001)
Mash 152 for 60 minutes.
Sparge with your method.
Boil 60 Minutes.
Cool.
Pitch Yeast.
10 Days on yeast and another 10 with 2 oz of Waimea dry hops.
I wanted to make a brew using Waimea and MO for a SMaSH, and this came out outstanding. Crisp, clean, a little bitter hops, and a good malt note from the MO. Named after the ultimate surfing maneuver. Try it and get pitted! So pitted!
------------
Amt Name
12 lbs Pale Malt, Maris Otter (3.0 SRM)
1.00 oz Waimea [17.80 %] - Boil 60.0 min
1.00 oz Waimea [17.80 %] - Boil 15.0 min
1.00 tbsp Irish Moss (Boil 10.0 mins)
1.00 oz Waimea [17.80 %] - Boil 0.0 min
1.0 pkg California Ale (White Labs #WLP001)
Mash 152 for 60 minutes.
Sparge with your method.
Boil 60 Minutes.
Cool.
Pitch Yeast.
10 Days on yeast and another 10 with 2 oz of Waimea dry hops.
I wanted to make a brew using Waimea and MO for a SMaSH, and this came out outstanding. Crisp, clean, a little bitter hops, and a good malt note from the MO. Named after the ultimate surfing maneuver. Try it and get pitted! So pitted!
