Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Pale dry extract |
| 1 pounds | Amber dry extract |
| 1 pounds | Crystal malt |
| ¾ pounds | Toasted pale malt |
| ¼ pounds | Pale malt |
| 1 ounce | Bullion hops (8.2 alpha) |
| ½ ounce | Brewers Gold hops (7.5 |
| \N \N | Alpha) |
| 1 ounce | Cascade hops (4.2 alpha) |
| 2 teaspoons | Gypsum 1/4 tsp. Irish moss |
| 1 \N | Pack |
| ½ cup | Corn sugar for priming |
| \N \N | Handful steamed oak chips |
| \N \N | Wyeast #1098 |
(boil Brewers Gold and Bullion). Remove from heat and add the cascades.
Cool wort. Pitch yeast. I have made this twice and both times it turned out fine. Nicely hoppy. Original Gravity: 1.068 Final Gravity: 1.020 Primary Ferment: 4 days Secondary Ferment: 10 days Recipe By : Serving Size:
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