Attenuation
82.3% apparent
67.3% real
Fermentables
American Pale Malt (2-Row)
8.00 lbs|78%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
American Dextrin (Cara-Pils) Malt
1.00 lbs|9.8%
Info
Balances body and flavor without adding color, aids in head retention. For any beer.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Hops
0.60 oz
Northern Brewer 7.5%
60 min Boil
0.40 oz
Northern Brewer 7.5%
15 min Boil
0.50 oz
Hallertauer Mittlefruh 4.2%
5 min Boil
0.50 oz
Hallertauer Mittlefruh 4.2%
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1/8 tsp.
Super Irish Moss Other
Boil15 min
Yeasts
1 pkg
California AleWLP001
White Labs
Mash Profile Infusion
Mash Steps
Step 2
Infusion Mash60 min
154°F
Step 3
Sparge 120 min
167°F
Step 4
Sparge 220 min
168°F
Fermentation and Aging
General Info
Updated July 2007: Switched to Hallertauer for finishing and added dry hopping. Also, increased the base malt amount to 8 pounds and added a small amount of Crystal 20 for color.
Procedure
- Single infusion mash at 154° with 3.5 gallons of water
- Sparge with 4.5 gallons of water at 168°
- Boil time: 75 minutes
- Add first round of hops immediately (bittering)
- Add the second round of hops at 45 minutes (flavor)
- Add the third round of hops at 55 minutes (aroma)
- Cool wort to 75°
- Pitch yeast
- Dry hop in secondary
