(5 U.S. Gallons) (Extract & Grain)
Malted Wheat lends a richness and Malted Rye lends a dryness that complement the Chocolate Malt in this California-style brew.
| Ingredients |
| 5 lbs |
Briess CBW® Golden Light LME |
| 1 lb |
Briess 6-Row Brewers Malt |
| 1.5 lbs |
Briess Wheat Malt (Red or White) |
| 1 lb |
Briess Rye Malt |
| 8 oz |
Briess Caramel Malt 60L |
| 8 oz |
Briess Chocolate Malt |
| 1 tsp |
Irish Moss (15 min boil) |
| 1.0 oz |
Fuggles Pelletized Hops (5% AA) (60 min boil) |
| 0.5 oz |
Cascade Pelletized Hops (6% AA) (15 min boil) |
| 0.5 oz |
Cascade Pelletized Hops (6% AA) (1 min boil) |
| 1 vial |
WLP039 Nottingham Ale Yeast |
| Extract & Grain Brewing Procedures: |
- Perform mini-mash with 4 gallons of water and grains, steep at 152-158° F for 45 minutes.
- Remove from heat. Add CBW® Golden Light LME and bittering hops and boil for 45 minutes.
- Add Irish Moss and second hops and boil an additional 15 minutes
- Add finishing hops and remove from heat.
- Cool to 70° F, oxygenate wort and pitch yeast.
|
Fermentation |
- Primary: 10 days at 65° F
- Secondary: 4 days at 35° F
- Bottle condition
|
| Notes |
- Original Gravity: 1.056
- Final Gravity: 1.015
- Alcohol by wt: 4.3%
- Alcohol by vol: 5.4%
- IBU: 30
- Color (Lovibond): 30-35
|
