Double Diamond

Classification: pale ale, all-grain, Double Diamond

Source: Brian Glendenning (bglenden@NRAO.EDU) Issue #581, 2/14/91

My notes say that it was close in flavour but a bit light in both colour and body compared to the real thing.

Ingredients:

9 pounds, Pale ale malt
1 pound, crystal malt
3/4 pound, Brown sugar
1/2 pound, malto-dextrins ( or 3/4# cara pils)
2 ounces, Williamette (60m)
1/2 ounce, Williamette Whitbred dry yeast

Procedure:

This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and malto-dextrins. Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes.

Specifics:

O.G.: 1.051
F.G.: 1.010