Brew Date
August 12, 2007
Tap Date
October 28, 2007
Attenuation
84.8% apparent
69.6% real
Fermentables
American Pale Malt (2-Row)
11.00 lbs|83.8%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Info
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Hops
1.00 oz
Centennial 8.8%
60 min Boil
0.50 oz
Cascade 6.8%
60 min Boil
0.50 oz
Cascade 6.8%
30 min Boil
1.00 oz
Cascade 6.8%
15 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1 tsp.
Irish Moss Spice
Boil15 min
Yeasts
1 pkg
California AleWLP001
White Labs
Mash Profile Infusion
Mash Steps
Step 2
Infusion60 min
153°F
Fermentation and Aging
General Info
Formulated to be similar to Anchor Libery Ale, but bigger. This recipe, even though the starting gravity was predicted by Beer Tools to be around 1.061, turned out to be a bigger 1.070. If it attenuates like normal, the alcohol content will top 7.5% - near the top end for the style.
Brewed on a scorching 100° mid August. day. Let final hops steep in wort for 15 minutes prior to chilling. Could only chill the wort to 76°. Racked to primary and took gravity reading (August 12, 2007).
Procedure
- Single infusion mash at 154° for 60 minutes
- 75 minute boil
- Add hops according to schedule
- Cool wort to as close to pitching temp as possible
- Pitch yeast
- Ferment at 67-68° - raise temp to 72° if possible
- In 1-2 weeks, transfer beer to secondary and add a hop bag with the remaining Cascades (dry hop)
- Condition cool for 3-6 weeks
