Post by Transporter on Aug 7, 2006 19:35:09 GMT -5
Malts:
14 lbs Maris-Otter Pale Malt
4 lbs Mild Malt
1.5 lbs Crystal Malt (40 Lovibond)
1 lb Crystal Malt (20 Lovibond)
1.5 lbs Munich Malt (8 -10 Lovibond)
1 lb Wheat Malt
1 lb Pale Malt (Pilsner Malt)
Hop Schedule:
(75 Minute Boil, We'll use on Centennial and Cascade Hops, The Centennial should contain 9.15 Alpha Acids, and the Cascade, 6.3AA, else we'll have to adjust these amounts, if it's not relatively close.)
60 Minutes: 1.75 oz Centennial
35 Minutes: 1.0 oz Centennial
30 Minutes: 1.0 oz Cascade
25 Minutes: 0.5 oz Centennial
1.0 oz Cascade
20 Minutes: 0.5 oz Centennial
0.5 oz Cascade
15 Minutes: 0.5 oz Centennial
0.5 oz Cascade
10 Minutes: 0.5 oz Centennial
0.5 oz Cascade
7 Minutes: 0.5 oz Centennial
0.5 oz Cascade
5 Minutes: 1.0 oz Centennial
1.0 oz Cascade
2 Minutes: 0.5 oz Centennial
0.5 oz Cascade
Fire off: 0.5 oz Centennial
0.5 oz Cascade
Dry Hop as well in kegs!!!!!!
4 ounces Cascade for 8 days
3 ounces Cascade for 14 days
Mash-In: 155 Degrees Farenheit for eighty (80) minutes
There will be three rackings, every time the fermentation temperature will be 62 F
They have it as:
6 days in Primary
14 days in Secondary
21 days the third time
California Ale Yeast