Ingredients
- FERMENTABLES:
- 6.6 lb Light LME
- 1 lb Corn Sugar
- SPECIALTY GRAINS:
- 8 oz. Cara Brown
- 8 oz. Biscuit
- 8 oz. Carapils
- HOPS:
- 1 oz. Columbus
- 1 oz. Citra
- 1 oz. Chinook
- 1 oz. Chinook (Dry hopping)
- 1 oz. Centennial
- YEAST:
- 1 packet Dry-97 American West Coast Ale Yeast
Instructions
- Sanitize equipment
- STEEP GRAINS - Steep the specialty grains in a min. of 2.5 gallons at 150°F-165°F for 20 minutes in a grain bag.
- START BOIL - Bring your wort to a gentle boil and add light LME and corn sugar. Keep stirring to avoid caramelization of the LME and corn sugar.
- BREW DAY SCHEDULE- add 1 oz. Columbus hops, boil 40 minutes, add 1 oz. Citra hops, boil 5 minutes, add 1 oz. Centennial hops, boil 5 minutes, add 1 oz Chinook hops, boil final 10 minutes. Total Boil time 60 minutes.
- COOL WORT - cool wort down to 70°F, then siphon into fermenter leaving the 'trub' behind
- ADD WATER - add clean water to bring the wort quantity up to 5 gallons. Stir in the water then take a OG reading
- PITCH YEAST - sprinkle the yeast into the wort (no need to rehydrate) and stir in well before sealing the fermenter and placing your air lock (blow off tube) into the bung. (64°F - 72°F)
- FERMENTATION - monitor the gravity of the beer after 4-6 days and keep fermenting until you hit the FG (double check it doesn't change for 24 hours)
- DRY HOPPING - transfer your beer into a secondary fermenter add the 1 oz. of Chinook hops pellets, when they sink to the bottom after a few days proceed to bottling. if using only a primary fermenter dry hop for 5 -7 days before bottling.
- BOTTLING - Sanitize all equipment - dissolve 4 oz. of priming sugar in 2 cups of water at the boil for 5 minutes in a saucepan. Stir this carefully into the beer ( 1 oz. sugar = 2.5 tablespoons)
- BOTTLE CONDITION - place the bottles in a warm and dark place (64°F - 72°F)
