Be sure to grab to stop by the Briess Booth #603 at Homebrew Con 2018 in Portland, OR, to get your bag of Dark Munich 30L Malt and then try this lovely copper colored, malty ale with a well-balanced American hop character. Recipe for 5 US gallons (19L)

OG: 1.060

FG: 1.015

ABV: 5.9%

IBU: 15



9.0 lbs/Briess Synergy Select Pilsen Malt/Mash Grain

2.2 lbs/Briess Dark Munich Malt 30L/Mash Grain

0.5 oz/Centennial (4.5% AAU)/60 min boil

0.5 oz/Cascade (6.3% AAU)/60 min boil

0.5 oz/Centennial (4.5% AAU)/15 min boil

1 pack/WLP001 California Ale Yeast/Fermenter

1 Capsule/Servomyces Yeast Nutrient/10 min boil



  1. Mash grains in 3.5 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 0.5 oz Centennial and Cascade Hops
  5. Boil for 45 minutes
  6. Add 0.5 oz Centennial Hops
  7. Boil for 5 minutes
  8. Add Servomyces Yeast Nutrient
  9. Boil 10 minutes
  10. Turn heat off and cool wort to 68°F
  11. Transfer to fermenter
  12. Pitch one pack of WLP001 California Ale Yeast


FERMENTATION:  2 weeks at 66-70°F

FERMENTATION NOTES:  Force carbonate, or bottle condition with dissolved priming sugar and ¼ packet of WLP001 California Ale Yeast for 2-3 weeks