11 lbs |
UK Pale Malt |
12 oz |
Biscuit Malt |
8 oz |
Carapils |
60 min |
.5 oz Columbus |
40 |
.5 oz Columbus |
20 |
.5 oz Simcoe .5 oz Columbus 1 oz Palisade |
15 |
Whirlfloc |
5 min |
1 oz Simcoe .5 oz Palisade |
Dry Hop |
.5oz Simcoe, .5oz Palisade, .5oz Columbus |
Procedure:
Mash in with 4.0 gallons of water (1.3qts/lb)
Target Rest: 150'F for 60 minutes
Vorlaugh until runnings appear mostly clear and free of debris
Sparge with apx. 4.5 gallons of water at 167'F
Collect 6.5 gallons of wort in the kettle and bring to a boil.
Total boil length is 60 minutes. Follow schedule above
Chill to 60'F – 70'F & pitch yeast
Ferment with Wyeast German Ale between 55'F-70'F or Nottingham Dry Ale yeast at 64'F-70'F.
Dry Hop in secondary for 10-14 days before bottling/kegging.