| Check |
Time |
Step |
| |
4 days before |
Make Yeast Starter: California Ale (White Labs #WLP001) [Starter 500 ml] |
| |
Date: ________ |
Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, heat exchanger, wort wizard, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup. |
| |
|
Add Irish moss to 0.25 cup cold water in pyrex cup. |
| |
|
Prepare 3.50 gal strike water. Temp:______ F |
| |
|
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 6.00 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
| 4.00 lb |
Wheat Malt, Ger (2.0 SRM) |
Grain |
| 0.50 lb |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
| 0.50 lb |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Step: Add 14.00 qt of water at 169.2 F |
| |
60 min |
Hold mash at 154.0 F for 60 min. Preheat hot liquor tank. Temp:______ F |
| |
|
Recirculate and sparge with 4.48 gal of 175.0 F water to achieve boil volume of 6.41 gal
Measure Gravity: ________ @ Temp:______ F
|
| |
Boil for 60 min |
Start to Boil
| Amount |
Item |
Type |
| 2.00 lb |
Honey (1.0 SRM) |
Sugar |
|
| |
20 min into boil |
Add 1.00 oz Hallertauer [4.70%] (Boil 40 min) |
| |
30 min into boil |
Add 1.00 tsp Irish Moss (Boil 30.0 min) |
| |
40 min into boil |
Add 1.00 oz Tettnang [3.80%] (Boil 20 min) |
| |
50 min into boil |
Add 1.00 oz Hallertauer [4.70%] (Boil 10 min) |
| |
|
Cool wort to fermentation temperature with
heat exchanger and transfer to primary fermentor with wort wizard.
Aerate wort with mix-stir.
|
| |
|
Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.062 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, tubing, heat exchanger, and wort wizard. |
| |
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: 1.014 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! |
2005-2015 Barley Dog Brewery
