Source: barry batchelor
Recipe added: 12/07/00
This beer is very very tasty. A real nice cascade aroma up front followed by a nice sweetness from the malt. The beer is very pale so the addition of silica gel is neccassary to elimante the chill haze. the beer has a really nice thick head that you could almost rest a penny on. CHEERS!
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1045
Finishing Gravity: 1012
Time in Boil: 75 min.
Primary Fermentation: 7 days at 68 degrees
Secondary Fermentation: 14 days at 50 degrees
- 8 lbs. 2-row brewers malt
- 1 lb. 10 degree crystal malt
- 1 lb. flaked rice
- 1 1/2 cascade pellets 60 min.
- 1/2 cascade pellets (steep at end of boil)
- 1 tsp. irish moss
- 1056 american ale yeast starter
- 1 1/2 tbs. silica gel at kegging to prevent chill haze
a single step mash was used. add crushed grains to 170 degree strike water and hold temp. at 155 degrees for 60 to 90 min. sparge with 5 gal. of 170 degree sparge water and bring to a boil. boil for 15 min then add bittering hops. at the end of 60 min. turn off heat and add aroma hops. let stand for 15 min. whirlpool wort and remove clear wort of the hops and trub. chill to 70 degrees areate well and pitch the yeast. ferment at 68 degrees for 7 days then transfer to secondary and hold the temreature at 50 degrees for 2 weeks. keg or bottle.
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