Tel: (410) 290-FROTH Fax: (410) 290-6795
OG: 1.055 FG: 1.012 IBU: 34.5
7 lb. light Liquid unhopped malt extract
1 lb. Crystal 20 malt
2.25 oz Columbus hop pellets
2 oz. Cascade hop pellets
1 tsp. Irish moss
White Labs California Ale or 1 pkg. S-05 dry ale yeast
1-1/4 cups dry malt extract for priming or 3/4 cup priming sugar
1. Steep grains in hop bag in 1.5 gallons of water at 155 for 30 minutes.
2. Remove grains. Bring Water level up to 5.5 gallons.
3. Add malt extract and .25oz. Columbus to a boil. Boil for 60 minutes.
4. Add Irish Moss and .50 oz Cascade and Columbus. Continue boiling for 15 minutes. During
last minute of boil add 1oz each of Columbus and Cascade hops.
5. Pitch yeast when wort temperature is between 70-80.
6. Allow to sit in the fermenter at 68-72 for about seven days, then use a sanitized hydrometer
to ensure that the beer has reached its final gravity.
7. Rack to a secondary fermenter (glass carboy) after 7 days and dry hop with .50 oz of
Cascade and Columbus hops. Let sit another week.
8. Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling
water for 5 minutes. Pour this mixture into the empty bottling bucket and siphon the beer
from the fermenter over it. This method ensures that the priming sugar will disperse evenly
through your beer.
9. For proper carbonation, store your beer at 75 for at least the first week after bottling. This
will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide
needed for carbonation. It's ready to drink, but it will improve if you age your beer another
two to three weeks.