4.25 lbs. Light Dry Malt Extract
2.5 lbs. Pale Malt (2-row)
2.5 lbs. Rye Malt
1.0 lbs. Crystal 60L
0.5 lbs. Cara-Pils Dextrin Malt
0.5 lbs. Wheat Malt
1.0 oz. Mt. Hood, 4.9% Alpha Acid, First Wort Hop
1.33 oz. Columbus, 17.8% Alpha Acid, 60 min.
0.5 oz. Mt. Hood, 4.9% Alpha Acid, 30 min.
1.5 oz. Mt. Hood, 4.9% Alpha Acid, 0 min.
1.0 oz. Columbus, 17.8% Alpha Acid, Dry Hop
BrewTek CL-50 California Pub Brewery Ale Yeast or Wyeast 1272 American Ale Yeast
II
1 tsp. Gypsum
1 tsp. Irish Moss
The rye and wheat malt in this recipe must be mashed, so this extract recipe
incorporates a mini-mash. Heat 8.5 quarts of water to 167o F, then add crushed
grains. Stir well to distribute heat. Temperature should stabilize at about 153 o F. Wrap a towel around the pot and set aside for an hour. Heat mini-mash to 170o F
then pour into a strainer. Rinse with 170o F water, collecting approximately 3
gallons of wort. Stir in extract and add first wort hops and gypsum and bring
to a boil. Boil for 10 minutes then add second hop addition. Boil 30 minutes
more and add next hop addition. Boil 20 minutes more then add Irish moss. After
a 70-minute boil, turn of burner and add 1.5 oz. of Mt. Hood hops. Transfer to
fermenter filled with 2.5 gallons of cold water (top-up to 5 gallons if
necessary). When temperature drops below 65o F, pitch yeast and aerate well.
Ferment at 62-65o F until fermentation is complete. Rack to secondary fermenter
with dry hops and age for a week. Bottle with 0.75 cups of corn sugar.
