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Check Time Step
  4 days before Make Yeast Starter: British Ale (White Labs #WLP005) [Starter 500 ml]
  1 day before Boil 2.00 gal water, cool overnight.
  Date: ________ Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup.
    Take extract out of refrigerator. Add Irish moss to 0.25 cup cold water in pyrex cup.
    Transfer 2.00 gal water to primary fermentor.
    Prepare 2.50 gal strike water. Temp:______ F
    Prepare Ingredients for Mash
Amount Item Type
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
  2 min Mash Ingredients
Step: Add 10.00 qt of water at 164.5 F
  60 min Hold mash at 152.0 F for 60 min. Preheat hot liquor tank. Temp:______ F
    Recirculate and sparge with 2.12 gal of 175.0 F water to achieve boil volume of 3.53 gal
Measure Gravity: ________ @ Temp:______ F
  Boil for 60 min Start to Boil
Amount Item Type
3.00 lb Pale Liquid Extract (8.0 SRM) Extract
1.00 oz Northdown [9.00%] (60 min) Hops
1.00 tsp Burton Water Salts (60.0 min) Water Agent
  30 min into boil Add 1.00 tsp Irish Moss (Boil 30.0 min)
  45 min into boil Add 0.50 oz Challenger [7.50%] (Boil 15 min)
  50 min into boil Add 0.50 oz Northdown [8.50%] (Boil 10 min)
  58 min into boil Add 0.50 oz Northdown [8.50%] (Boil 2 min)
    Cool wort to fermentation temperature with ice bath and funnel wort through screen to primary fermentor. Aerate wort with mix-stir.
    Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.054 SG)
    Add Ingredients to Fermentor
Amount Item Type
1 Pkgs British Ale (White Labs #WLP005) [Starter 500 ml] Yeast-Ale
    Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer, mash tun, and tubing.
  7 days Ferment in primary for 7 days at 65.0 F
  Date: ________ Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper.
    Transfer to secondary fermentor.
    Clean primary fermentor, racking cane, tip, tubing, and carboy cap.
  14 days Ferment in secondary for 14 days at 65.0 F
  Date: ________ Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.015 SG)
    Sanitize keg, racking cane, tip, tubing, crimper, and carboy cap.
    Transfer to keg, force carbonate at 40.0 F at a pressure of 12.2 PSI.
    Clean fermentor, racking cane, tip, tubing, crimper, and carboy cap.
  7 days Age for 7 days at 40.0 F
  Date: ________ Taste and enjoy!

 

  
     

 

  
     

 

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