A "Wry" Smile

Source: Mark Henry
Recipe added: 11/06/99
Email: mark@cascadiabrew.com

Specifics

Recipe type: Partial Mash
Batch Size: 5
Starting Gravity: 1.040
Finishing Gravity: 1.009
Time in Boil: 45 minutes
Primary Fermentation: 7 days @ 70'F

Ingredients:

1 - lb 6-row pale malt
1.5 - lb rye malt
3.3 - lbs Coopers light malt extract
1 lb Light Dry malt extract
½ tsp. Calcium chloride
1.5 oz Liberty hops (good sub includes Hallertauer, Mt Hood)
White Labs California yeast
1 1/4 - cup dry malt extract (priming)

Procedure:

Mini-mash procedure Heat 3 quarts of water in your brew pot to 165-170’F. Put grains in large (make sure there is lots of extra space) grain bag and add to water. Turn over to lowest setting and put pot in oven for 1 hour. During this wait heat additional water to 150-175’F. The amount of water heated is dependent upon the amount of water you normally brew with (ie: if you normally boil 3 gallons, then heat 2.5 gallons). After the hour is up, add this water to your grains. Allow to steep for 5-10 minutes, stirring occasionally. Remove grain bag. Conducting the boil: 1) Mix in malt extracts, hops and calcium chloride. Bring to soft boil. 2) Softly boil for 40 minutes. 3) Cool wort in pot to room temp. Transfer to fermenter, top up to 5 gallons using pre-boiled, chilled water. 4) Pitch yeast when temp is <80’F.

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