Check |
Time |
Step |
|
4 days before |
Make Yeast Starter: California Ale (White Labs #WLP001) [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 1.86 gal strike water. Temp:______ F |
|
|
Prepare Ingredients for Mash
Amount |
Item |
Type |
4.00 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1.00 lb |
Caramel/Crystal Malt - 75L (75.0 SRM) |
Grain |
0.75 lb |
Munich Malt (14.0 SRM) |
Grain |
0.50 lb |
Hugh Baird Carastan Malt - 15L (15.0 SRM) |
Grain |
0.25 lb |
Hugh Baird Brown Malt (45.0 SRM) |
Grain |
0.13 lb |
Chocolate Malt (375.0 SRM) |
Grain |
|
|
2 min |
Mash Ingredients Step: Add 7.44 qt of water at 165.6 F |
|
60 min |
Hold mash at 150.0 F for 60 min. Preheat hot liquor tank. Temp:______ F |
|
|
Recirculate and sparge with 2.72 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 |
Pearle [7.20%] (60 min)
|
Hops |
|
|
15 min into boil |
Add 0.25 oz Pearle [7.20%] (Boil 45 min) |
|
30 min into boil |
Add 0.25 oz Pearle [7.20%] (Boil 30 min) |
|
30 min into boil |
Add 1.00 tsp Irish Moss (Boil 30.0 min) |
|
58 min into boil |
Add 1.00 oz Saaz [3.60%] (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: 1.052 SG) |
|
|
Add Ingredients to Fermentor
Amount |
Item |
Type |
1 Pkgs |
California Ale (White Labs #WLP001) [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. |
|
|
Add Ingredients to Fermentor
Amount |
Item |
Type |
1.00 oz |
Hazlenut Extract (14.0 days) |
Flavor |
|
|
|
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: 1.012 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! |