| Check | Time | Step |
| |
1-2 Days Before Brewing |
Prepare Yeast Starter
| Amount |
Item |
Type |
| 1 Pkgs |
California Ale V (White Labs #WLP051) [Starter 35 ml] |
Yeast-Ale |
|
| |
1/10/2008 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 5.50 gal water for brewing |
| |
-- |
Steep Specialty Grains
| Amount |
Item |
Type |
| 1.00 lb |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
| 1.00 lb |
Roasted Barley (300.0 SRM) |
Grain |
| 0.50 lb |
Chocolate Malt (350.0 SRM) |
Grain |
|
| |
-- |
Add water to achieve boil volume of 3.25 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.081 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
7.00 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
| 60 min |
0.20 oz |
Hallertauer [3.70 %] (60 min) |
Hops |
| 60 min |
0.50 oz |
Hallertauer [3.20 %] (60 min) |
Hops |
| 60 min |
1.00 oz |
Cascade [6.30 %] (60 min) |
Hops |
| 45 min |
0.50 oz |
Cascade [6.30 %] (45 min) |
Hops |
| 30 min |
0.30 oz |
Tettnang [4.10 %] (30 min) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add 2.25 gal water (as needed) to achieve volume of 5.00 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
California Ale V (White Labs #WLP051) [Starter 35 ml] |
Yeast-Ale |
|
| |
1/10/2008 |
Measure Original Gravity: ________ (Estimate: 1.052 SG) |
| |
1/10/2008 |
Measure Batch Volume: ________ (Estimate: 5.00 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
1/14/2008 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
1/21/2008 |
Measure Final Gravity: ________ (Estimate: 1.014 SG) |
| |
-- |
Bottle beer at 60.0 F with 3.8 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
2/18/2008 |
Sample and enjoy! |