Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
90.3%
Belgian Biscuit Malt
0.25 lbs|2.1%
Type
Grain
Origin
Belgium
Color
23.0-25.0 SRM
PPG
28.0
Info
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Crystal Malt 120L
0.13 lbs|1.1%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
American Victory Malt
0.75 lbs|6.4%
Type
Grain
Origin
United States
Color
25.0 SRM
PPG
58.0
Info
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
6.4%
Hops
1.00 oz
Cluster7.9%
60 min Boil
1.00 oz
Ahtanum4.5%
45 min Boil
1.25 oz
Amarillo8.2%
30 min Boil
0.75 oz
Amarillo8.4%
1.00 oz
Amarillo8.4%
1.00 oz
Ahtanum4.5%
Yeasts
1 pkg
California AleWLP001
White Labs
Mash Profile Infusion
Ideal Grain Temp
70°F
Ideal Tun Temp
70°F
Ideal Sparge Temp
170°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion60 min
150°F
Step 2
Sparge20 min
170°F
Fermentation and Aging
7 days
Primary
68°F
14 days
Secondary
55°F
14 days
Age
55°F
Procedure
Single infusion mash at 150° for 60 minutes with 3.50 gallons.
Sparge with 3.50 gallons 170° water.
75 minute boil.
At 60 minutes left, begin adding the first three hops (blended together), a little at a time, "so it takes 60 minutes to add all of the hops to the kettle."
