Hit Counters
| Qty | Description |
| 7 lbs | John Bull Pale Extract |
| 1 lb | Crystal Malt 60L |
| 1 lb | Vienna Malt |
| .25 lbs | Roasted Barley Malt |
| 1 1/2 oz | Northern Brewer Hops Pellets 6.8% AA |
| 3 oz | Cascade Hops 4.4% AA |
| 2 tsp | Gypsum |
| 1/4 tsp | Irish Moss |
| 1 vial | White Labs California Ale Yeast #WLP001 |
| Directions | |
| Brought 1 1/2 gallons of water to 160 degrees F. added grains and held for 30 minutes then removed grains. Bring to a boil, add extract, gypsum, and Northern Brewer hops, return to a boil for 60 minutes. Add Irish Moss and 1 oz Cascade hops during last 5 minutes. Sparge to fermenter. | |
| Comments | |
| 05/15/99 | Pitched Yeast at 74 degrees F. Specific Gravity 1.048 (11) at 60 degrees F. |
| 05/18/99 | Racked to Secondary Fermenter with 1 1/2 oz Cascade Hops. |
| 07/02/99 | Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.006 (2) at 60 degrees F. |
| 08/11/99 | Needed the extra couple weeks to condition. Matured well. |
| Qty | Description |
| 7 lbs | John Bull Light Malt Extract |
| 1 lb | Crystal Malt 10L |
| .5 lb | Crystal Malt 10L Toasted |
| 2 oz | Fuggles Hops Pellets 5.7% AA |
| 4 oz | Cascade Hops 5.1% AA |
| 1 vial | White Labs California Ale Yeast #WLP001 |
| Directions | |
| Toasted .5 lbs of crystal malt at 350 degrees for 10 minutes,cooled, and crushed. Brought 1 1/2 gallons of water and grains to a boil, then removed grains. Added extract, returned to a boil for 1 hour. At start added 1.5 oz Fuggle hops. At 30 minutes .5 oz Fuggles and 1 oz Cascade hops. At 50 minutes added .5 Cascade hops. Removed from heat, added .5 Cascade hops, and steeped for 5 minutes. Sparge to fermenter. | |
| Comments | |
| 08/14/99 | Pitched Yeast at 75 degrees F. Specific Gravity 1.030 (8) at 60 degrees F. |
| 08/16/99 | Racked to Secondary Fermenter with 2 oz Cascade Hops. |
| 10/03/99 | Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.006 (2) at 60 degrees F. |
| Qty | Description |
| 8 lbs | John Bull Light Extract |
| .55 lbs | Crystal Malt 40L |
| 3 oz | Northern Brewer Hops Pellets 6.9% AA |
| 1 vial | White Labs San Francisco Lager Yeast #WLP810 |
| Directions | |
| Steep crystal malt for 30 minutes at 155 degrees Fahrenheit. Remove grains, add extract, and bring to a boil. Add 1 1/2 oz Northern Brewer hops and boil for 60 minutes. At 50 minutes add 1/2 oz Northern Brewer hops. Add 1 oz with 2 minutes remaining. Remove hops and sparge to fermenter. | |
| Comments | |
| 10/16/99 | Pitched Yeast at 74 degrees F. Specific Gravity 1.052 (13) at 60 degrees F. |
| 11/29/99 | Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.012 (3) at 60 degrees F. |
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