5,3kg pale malt
340g melanoidin
340g munich II
2ml lactic acid, pH 5,4
6ml lactid acid in sparge water
Mash for 60 min @ 67°C
50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.
White Labs WLP001 California ale yeast
OG: 1.062 (15,2 brix)
FG: 1.008 (7,3 brix)
21L
Bottled February 24 with 128g dextrose
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