8 oz. caramel malt, 30 Lovibond
6 oz. DeWolf-Cosyns cara-pils malt
6 lbs. light malt syrup
1.5 oz. Perle hops (8.2% alpha acid) for 60 min.
2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5 oz. pellets (dry hopping).
Yeast: Wyeast 1056 (American ale)
11/4 cup dry malt extract
Add grains to 1.5 gal. water. Bring slowly to 170 F. Remove grains and bring to a boil. Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as needed to maintain liquid level. Make first Cascade addition. Boil 5 min. more. Turn off heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Remove hops and transfer to fermenter.
Top up to 5 gal. Pitch yeast at 70 F.
Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment two weeks at 65 F. Prime and bottle.
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2 comments:
is that supposed to say 11/4 cup of DME?
or is it supposed to say 1-1/4 cup?
I think that should be 1/4 cup dry malt extract....
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