phildo79
Member
INGREDIENTS
For 5.5 gallons
11 lb Great Western 2-row malt
168g Briess Munich malt (10L)
224g Briess Caramel malt (20L)
14g Mosaic hops, 12.25% a.a. (15 min)
20g El Dorado hops, 15% a.a. (10 min)
20g Galaxy hops, 14% a.a. (5 min)
22g El Dorado hops, 15% a.a. (whirlpool)
22g Galaxy hops, 14% a.a. (whirlpool)
22g Mosaic hops, 12.25% a.a. (whirlpool)
85g Galaxy hops (dry)
42g El Dorado hops (dry)
42g Mosaic hops (dry)
White Labs WLP001, Wyeast 1056 or Safale S04
SPECIFICATIONS
Original Gravity: 1.013
ABV: 5.5%
SRM: 5.3
Boil Time: 60 minutes
DIRECTIONS
Mash at 153° F (Sulfate to Chloride at 1:1). Boil for 60 minutes and follow the hop additions as listed in the ingredients. Ferment at 67° F, and add dry hops after fermentation is complete.
For 5.5 gallons
11 lb Great Western 2-row malt
168g Briess Munich malt (10L)
224g Briess Caramel malt (20L)
14g Mosaic hops, 12.25% a.a. (15 min)
20g El Dorado hops, 15% a.a. (10 min)
20g Galaxy hops, 14% a.a. (5 min)
22g El Dorado hops, 15% a.a. (whirlpool)
22g Galaxy hops, 14% a.a. (whirlpool)
22g Mosaic hops, 12.25% a.a. (whirlpool)
85g Galaxy hops (dry)
42g El Dorado hops (dry)
42g Mosaic hops (dry)
White Labs WLP001, Wyeast 1056 or Safale S04
SPECIFICATIONS
Original Gravity: 1.013
ABV: 5.5%
SRM: 5.3
Boil Time: 60 minutes
DIRECTIONS
Mash at 153° F (Sulfate to Chloride at 1:1). Boil for 60 minutes and follow the hop additions as listed in the ingredients. Ferment at 67° F, and add dry hops after fermentation is complete.