Source: Mark Draughn
Recipe added: 08/12/02
Sub any LDME, do without the polyclar if you must, and use 1 ounce whole and/or plugged tettnang hops for aroma instead of the 2 oz pellets if you have them. This exact recipe turned out so good I was amazed. Good luck, and believe me, this one's really worth it for the hop-heads!
Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.056
Finishing Gravity: 1.009
Time in Boil: 60
Primary Fermentation: 7 days
Secondary Fermentation: 13 days
Additional Fermentation: 16 days
- 5 pounds light dried malt extract (M&F)
- 1 pound rice solids
- 2 cups crystal malt 40L
- 1.5 ounce hallertau (3.9 alpha) bittering
- 2 ounces tettnang (dry hopped)
- 1 tsp irish moss (20 min)
- 1.5 tsp polyclar in secondary
- 1 cup dextrose (corn sugar) for priming
- Wyeast 2007 straight from activated smack pack
Steeped grains 25 min @ 155 deg F., removed from heat, added LDME, bittering hops, boiled 50 min. Irish moss for 20 min, Pitched at 76 deg F. Racked to secondary with polyclar after 7 days. 3 more days added 2 oz tettnang pellets in hop bag, could not remove bag, so racked again after 13 days. Left in tertiary fermenter 16 days, then bottled. A great beer, maybe to be improved by leaving dry aroma hops only 7 days, I'll soon find out!
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