Whitefish Bay Porter

"The searchers all say they'd have made Whitefish Bay

if they'd put fifteen more miles behind 'er."

Since this in an Edmund Fitzgerald clone, it seems only right to include the words of the greatest troubadour the world may ever know.

Credit for this recipe goes to Tim Cochran of the St. Louis Brews.

8.75 lbs. 2-row

1 lb. Crystal 60

.5 lb. Roasted barley

.5 lb. Chocolate malt

1 oz. Northern Brewer (8% AA) @ 60 min.

.75 oz. Fuggle (4.7% AA) @ 30 min.

.5 oz. Cascade (5.0%) @ 1 min.

Using S-04 Dry English Yeast

OG: 1.058

FG: 1.013

ABV: 6.0%

IBU: 41

SRM: DARK

No Mercy, More Turkey Ale

Birds shall receive no quarter.  Should be a fine drink for Thanksgiving festivities.

This one should have a nice biscuity/bready flavor from the Vienna and Carastan malts to support the punch of American hops.

8 lbs. American 2-Row

1 lb. German Vienna

.5 lb. English Carastan (30L)

.5 lb. Belgian Wheat malt

1 oz. Magnum (14% AA) @ 60 min

.25 oz. Amarillo (9% AA) @ 10 min.

.25 oz. Cascade (5% AA) @ 10 min.

.5 oz. Amarillo (9% AA) @ 0 min.

.5 oz. Cascade (5% AA) @ 0 min.

OG: 1.055

FG: 1.013

ABV: 5.7%

IBU: 47

SRM: 7

Day of the Scarecrow

I attempted to start the brew day early in the morning, but after just a little bit, it seemed the mojo was not with me.  I finally put a stop to it once I couldn't get my garden hose to seal up and my son was non-stop crying because he hadn't slept long enough.


But things improved.


My son went back to sleep and I ran to Home Depot to get a hose mender.  With that, the day took off.  Nothing fantastic to report other than 106.5 The Arch plays a lot of power ballads on Sunday afternoons.  I started just past 11 and was all cleaned up and done by 3:30, thanks to my fellow brewers.


1.050 on the dot and a nice flavor.  See...scarecrows aren't that scary after all.

Scarecrow Ale

If you've ever met anyone who said that scarecrows aren't creepy, they were a dirty liar.  Scarecrows are in the same family as ventriloquist puppets, dead-eyed porcelain dolls, and clowns.  Creepy all the way through.

Maybe the beer can redeem them?  We'll see.

7.5 lbs. 2-row Barley malt

.5 lb. Flaked corn

.33 lb. Flaked barley

.33 Crystal 20 Barley malt

.75 oz. Tettnang (5% AA) @ 60 min.

.5 oz. Tettnang (5% AA) @ 10 min.

US-05 Dry yeast

OG: 1.049

FG: 1.011

ABV: 5.0%

IBU: 20

SRM: 4

Brewing the Dubbel

Here are some notes from the day.

• The brew day didn't start until almost 10
• Willie came over with 1 lb. of Munich
• I substituted the Caramunich with American Crystal 40
• Willie brewed a 1 gallon batch of all oat malt
• I used pH stabilizer for both mash and sparge
• I pulled almost 9 gallons of runnings
• I had to boil for over 2 hours to get the volume I needed
• I didn't forget any additions, including the rock candy and sugar which I generally forget
• The OG was 1.082, which is way over recipe and target style

The ferment action started fairly quickly and required a blowoff after 24 hours.  This will go in bottles due to the strength.

Raisin Hell Dubbel

This is just a carbon copy of Jamil Zainasheff's Dubbel found in Brewing Classic Styles with one small addition.
Raisins.

6 gallon batch
1.064
1.012

10.6 Pilsner
1.0 Munich
0.5 Aromatic
0.5 Caramunich
0.5 Special B
0.75 Dark candi syrup
0.5 Table Sugar

Mash at 149F w/ 90 minute boil

Hops Tettnang 4.5AA 1.5 ounce 90 minute (23 IBU)
4 oz. raisins at flameout

Mockwerks Belgian Blend yeast

Temperature 64F slow 7 day rise to 70F.

Brewing the extract ale, now known as Mocktoberfest Ale

In truth, I brewed this almost a month ago.  Instead of breaking open little bags of caramel malts to steep with, I used an old bag of pre-crushed malts that were supposed to be part of an Oktoberfest extract kit from Northern Brewer.  Hence, Mocktoberfest Ale was born.
I used the two cans of extract that I had planned originally along with the old grain that was steeped at 152-ish for about 20 minutes.
The whole thing was wrapped up by 10:30.  Nice!
My hop additions were to the original recipe.  This may have been a mistake.  The Oktoberfest grains, which by the way aren't the same as they used to be on the NB website, were over the top caramel.
Flash forward 4 weeks and now I have a dry-hopped Oktoberfest style ale that smells EXACTLY like a Werther's Original.

Remember kids.  Don't take candy from strangers.  Beer...that's ok.

Big River Ale

This is yet another Two-Hearted clone attempt, but I have a feeling this one is closer than the Tackle Box IPA.  Jim H of the Garage Brewer's Society (garagebrewers.com) made this recipe and has brewed and tweaked it multiple times to get it as close as possible.


Malt bill:
5.6 lb Briess Brewers 2-row Malt
2.8 lb DeWolf-Cosyns Pilsen
0.8 lb Briess Munich 20L Malt
1.2 lb Briess Vienna Malt
1.2 lb Dingemans Pale Wheat

Hops bill:
1.25 oz Centennial (9.5% AA, Pellet) @ 35 min.
0.75 oz Centennial (9.5% AA, Pellet) @ 15 min.
0.75 oz Centennial (9.5% AA, Pellet) @ 10 min.
0.75 oz Centennial (9.5% AA, Pellet) @ 5 min.
0.75 oz Centennial (9.5% AA, Pellet) @ 0 min.

Yeast:
WhiteLabs WLP007 Dry English Ale


OG: 1.059
FG: 1.012
ABV: 6.3
IBU: 68
SRM: 7

Amber Waves of Extract Ale

I've had two cans of Coopers extract in my collection of brewing stuff for about 2 years now and I think it's time to use them.  Without further ado...

Malt bill:

6.6 lb Coopers Light 2-row LME

0.33 lb Briess Caramel 20L Malt

0.33 lb Briess Caramel 80L Malt

Hops bill:

0.5 oz Magnum (14% AA, Pellet) @ 60

0.5 oz Cascade (5.5% AA, Pellet) @ 20

0.5 oz Cascade (5.5% AA, Pellet) @ 10

0.5 oz Cascade (5.5% AA, Pellet) @ 1

Yeast: 

Fermentis Safale US-05 (US-56) American Ale (dry)

OG: 1.051

FG: 1.011

ABV: 5.3

IBU: 40

SRM: 15

Yardarm Ale

I started this recipe with the intent to make some version of a pirate-themed spiced rum ale, but I really think it would end up tasting like a pumpkin beer and that isn't refreshing in summer.  So sticking with the sailing/pirate theme in name only, here is one of my favorite styles.  Saison.


Malt bill:
9 lb Briess Brewers 2-row Malt
0.5 lb Briess Caramel 20L Malt
0.33 lb Dingemans CaraVienne
0.33 lb Dingemans Aromatic
1 lb Cane sugar

Hops bill:
1 oz Brewers Gold (7% AA, Pellet) @ 60 min.
0.5 oz Styrian Golding (5% AA, Pellet) @ 15 min.


Additions:
1/2 tsp. crushed coriander @ 15 min.
1 tsp. sweet orange peel @ 10 min.

Yeast:
WhiteLabs WLP566 Saison II


OG: 1.066
FG: 1.013
ABV: 7.1
IBU: 35
SRM: 8

Grain Bin Ale

This is a modification of the cream ale that I brewed last year.  I enjoyed the flavor, but the alcohol was a little high for easy drinking.

Malt bill:

7 lbs Briess Brewers 2-row Malt

0.75 lb Briess Yellow Corn Flakes

0.25 lb Briess Barley Flakes

0.25 lb Briess Oat Flakes

Hops bill:

0.75 oz Tettnang(US) (5% AA, Pellet)

0.5 oz Tettnang(US) (5% AA, Pellet)

Yeast: Fermentis Safale US-05 (US-56) American Ale (dry)

OG: 1.047

FG: 1.010

ABV: 4.8

IBU: 22

SRM: 3

Remy's French Ale

It's not a Biere de Garde.  It's not a Saison.  What is it?  A light colored dry sparkling French ale based on my standard Belgian Blond recipe.  Lower in alcohol than the blond, designed for easy drinking in the heat of summer.

Here are the numbers.

6.65 lbs. (6 lbs. 10.4 oz.) Briess Brewers 2-row Malt

0.35 lb (5.6 oz.) Briess White Wheat Malt

0.35 lb (5.6 oz.)DeWolf-Cosyns Aromatic

.7 lb (11.2 oz.) cane sugar

2.5 oz Styrian Golding (2.6% AA, Pellet) @ 60 min.

WLP072 French Ale

OG: 1.048

FG: 1.010

ABV: 5.1%

IBU: 28

SRM: 3

Brewing the American Craft Wheat for NHD

This day didn't start out as planned.
1.  I got there late.
2.  I didn't have my recipe.
3.  I didn't have my water calculations.
4.  I didn't have my hops.


It seemed nobody else was quite working the same way I was, so I couldn't find someone with the calculations I needed.  Forgetting that, it was still a successful day. 


I ran home and grabbed some Magnum hops while mashing and I made a call to Willie to get my water numbers.  At the end, I put just over 5 gallons in the bucket at 1.042.  This was after shorting myself a little on grain and shorting myself a little on water too.  


Today also marked the maiden voyage for my chiller, which I finally completed last night.  It worked like a charm and cooled 5 gallons down in no time.  I'll make a separate post on that later.


Since I've ran myself short on time, this beer will be my Brewers Heritage Fest beer.  I'm sure the kiddies will like it.

Brewing the Bière de Garde

Just for record keeping purposes.

OG: 1.069 on the dot. Finished by 1:00 PM.

That's when I realized I forgot my 15 minute addition. BLAST!

I took my own advice from a while ago and made a hop tea on the stove top. Boiled for around 10 minutes. I should have taken a picture. It looked like pesto in the pot. I strained it and added it right to the wort.

Note: Don't start drinking at 10 AM.

National Homebrew Day 2010 - American Craft Wheat

To celebrate National Homebrew Day this year, I'll once again pack all my stuff up and brew in the parking lot of Worm's Way (http://www.wormsway.com/missouri.aspx?t=store&AC=1). Worm's is sponsoring our efforts and I think that's really a superb way of promoting the hobby.

There are three recipes to choose from. http://wiki.homebrewersassociation.org/BigBrew2010

I've selected the American Craft Wheat.

Malt:

4lb 10.4 oz. 2-Row Pale Malt (56.7%)

3lb 5.6 oz. Wheat Malt (40.9%)

3.2 oz. Munich Malt (2.4%)

Mash at 145 degrees for 60 minutes (this is really low...)

Hops:

0.25 oz Simcoe pellets, (13% AA), first wort hop (FWH) addition

Yeast:

Wyeast 1010 American Wheat yeast

O.G.: 1.043

F.G.: 1.011

ABV: ~4.5%IBU: 13.1

SRM: 4

Fields of Rye Barleywine

Inspired by an abundance of 2-row barley in the grain silo, this one will take a little age to full appreciate. I estimate by the time the weather cools again around late harvest, a bottle of this might be welcome.

Malt bill:

13.5 lb Briess Brewers 2-row Malt

4.5 lb Briess Rye Malt

0.25 lb Dingemans Cara 20

0.125 lb Briess Caramel 80L Malt

0.5 lb Briess Victory® Malt

Hops bill:

2 oz Magnum (14% AA, Pellet) @ 60 min.

1 oz Amarillo (7% AA, Pellet) @ 20 min.

1 oz Cascade (5.5% AA, Pellet) @ 20 min.

1 oz Amarillo (7% AA, Pellet) @ 5 min.

1 oz Cascade (5.5% AA, Pellet) @ 5 min.

Yeast: WhiteLabs WLP001 California Ale

(@65% efficiency)

OG: 1.096

FG: 1.019

ABV: 10.7%

IBU: 106

SRM: 14

Brisby's Blond Ale

Brisby? Mrs. Johnathan Brisby?

After a while, it gets boring naming your French and Belgian beers after types of mice, so I thought I'd name this one after one of my favorite mice in literature. This is a Belgian blond that is going to be brewed for the Brewer's Heritage Festival on June 11th and 12th in Forrest Park. Last year's ale went very quickly and so I hope this one will be just as popular.

Malt bill:

9.5 lb Briess Brewers 2-row Malt

0.5 lb Briess White Wheat Malt

0.5 lb DeWolf-Cosyns Aromatic

1 lb Cane sugar

Hops bill:

2.5 oz Styrian Golding (2.6% AA, Pellet) @ 60 min.

Yeast: WhiteLabs WLP530 Abbey Ale

Spiced with:

0.5 oz crushed coriander, 0 minutes

0.5 tsp Grains of paradise, 0 minutes

0.25 oz Curacao (sweet) orange peel, 0 minutes

0.25 oz Valencia (bitter) orange peel, 0 minutes

OG: 1.068

FG: 1.015

ABV: 7.2%

IBU: 23

SRM: 5

Aye Aye, Cap'n Cream Ale

We'll call this the first of my whimsical brews, even though it may never get made.

This is built off the same basic recipe as the Dirty Cow Farmhouse Ale, but using *defatted Cap'n Crunch for the flaked corn.

4 lbs. 2-row malt

4 lbs. pilsner malt

1.5 lbs. *defatted Original Cap'n Crunch

.5 Caramel 20L

.5 oz Northern Brewer ( 8.0% AA, Pellet) at 60 min.

.5 oz Saaz ( 4.0% AA, Whole) at 10 min.

WLP029 German Ale/Kolsch

This is a guess...

OG: 1.053

FG: 1.012

ABV: 5.5%

IBU: 22

SRM: 4

*Defatting the Cap'n Crunch is basically smashing it into little pieces and pressing it between paper towel. The Cap'n is loaded with coconut oil, which doesn't make for good beer.

Ingredients for Original Cap'n Crunch.

CORN FLOUR, SUGAR, OAT FLOUR, BROWN SUGAR, COCONUT OIL, SALT, NIACINAMIDE*, YELLOW 5, REDUCED IRON, ZINC OXIDE, YELLOW 6, THIAMIN MONONITRATE*, BHT (A PRESERVATIVE), PYRIDOXINE HYDROCHLORIDE*, RIBOFLAVIN*, FOLIC ACID*.

*ONE OF THE B VITAMINS.

Ploughman's Ale

This ale is somewhere between a Kölsch and a Northern German Alt. It's slightly darker than a Kölsch, but not as dark as an alt. This is also a SMaSH beer meaning single-malt, single-hop.

I want this beer to be crisp and clean with a little more hop bite than the typical Kölsch.

On to the recipe.

Malt bill:

9 lb Briess Vienna Malt

Hops bill:

1 oz Tettnang(US) (5% AA, Pellet) @ 60 min.

1 oz Tettnang(US) (5% AA, Pellet) @ 15 min.

Yeast: WhiteLabs WLP029 German Ale/Kolsch

OG: 1.047

FG: 1.010

ABV: 4.8

IBU: 34

SRM: 6

Brewing the Stove Top

It was fun. Small scale brewing might just be my new thing. It'll certainly due in a pinch.

Here's a pictorial account of my process.

1. Heat up water to ~155

2. Crush the specialty grain with a meat tenderizer. (This leads to a pretty inconsistent crush, but I just need color and flavor.)

3. Add the crushed grain directly to the warmed water without using a grain bag. This is the similar to the difference between tea bags and loose leaf tea. The picture below shows the steeped grain liquid after full absorption of water in the grain.

4. After 20 minutes or so, I strained the weak wort into a larger kettle.

5. Once the wort was brought to boiling, I killed the heat and added my DME. I brought it back to boiling and added the first hops.

6. After a last minute addition of more hops, it was time to chill. Since this is such a small batch, it only takes the ice in the freezer to get it down.

7. Time to go into the jug fermenter. I used my handy strainer and funnel to get my chilled wort to its 2-week resting place.

The next time I do this, I'm going to account for more boil off. I didn't have this at a crazy boil, but between the grain and hops soaking up their share, I'm a little short.

Stove Top Best Bitter

Truth be told, I'm on a medical vacation...but I need to brew. Hmm...how about a 1 gallon batch done on the stove?

Malt bill:
1 lb Briess Pilsen DME
0.25 lb Briess Caramel 40L Malt

Hops bill:
0.3 oz Kent Golding (5.3% AA, Pellet) @ 60 min.

0.2 oz Kent Golding (5.3% AA, Pellet) @ 1 min.

Yeast: Muntons dry ale yeast

OG: 1.044

FG: 1.010

ABV: 4.5

IBU: 37

SRM: 14

Current hop inventory - March 10, 2010

Just for my sake, really.

Hop Name Total Oz.

Cascade 20.7

Celeia 4

Centennial 14.1

Chinook 1.25

Fuggles 4.8

Kent Goldings 4.35

Magnum 14.8

Northern Brewer 0.65

Saaz 0.55

Sterling 0.95

Strisselspalt 1

Styrian Goldings 4

Tettnanger 16.5

Top of the 3rd IPA

Yet another recipe in my quest to make an IPA that really knocks my sox off.

Name: Top of the 3rd IPA

Style: American IPA

OG: 1.062

FG: 1.016

Batch Size: 5 gallons US

Boil Size: 6.5 gallons US

Color: 7.91 SRM

IBU: 68.62 Tinseth

ABV %: 6.4 Volume

############### Fermentables ###############

American Two-Row 9.5 lb 84.4%

British Carastan 0.8 lb 6.7%

Munich Dark 0.7 lb 5%

Flaked Barley 0.5 lb 3.8%

############### Hops ###############

Magnum 1 oz 14% Boil 60

Cascade 0.75 oz 6% Boil 30

Amarillo 1 oz 9.5% Boil 20

Centennial 0.5 oz 10.5% Boil 10

Cascade 1 oz 6% Boil 1

Cascade 1 oz 6% Dry Hop

Blacksheep Dry Stout

I won't bore you with any World War II history, so I'll let you read at your leisure.

http://en.wikipedia.org/wiki/VMA-214

If it's possible to have a favorite airplane, the F4U Corsair would be mine. It stems from building a model when I was young. It was so much cooler than my brother's P51 Mustang.

On to the recipe. This is Ted O'Neill's prize winning Dry Stout that was featured at the 2009 Brewer's Heritage Festival after winning the St. Louis Brew's HHHC.

Malt:

6.8 lbs. 2-row

1.2 lbs. flaked barley

.8 lb. roasted barley

.4 lb. malted wheat

Hops:

2 oz. Fuggle (4.7 AA%) @ 60 min.

Yeast:

WLP004 Irish Ale yeast

OG: 1.050

FG: 1.011

ABV: 5.2%

IBU: 39

SRM: BLACK!

Brushfire Imperial IPA

What is a hop-bomb? Some people would define it different ways. I define it as a beer that has an outrageous amount of American hops with a nearly balancing amount of malt, but not that balanced.

I don't know if this counts as a hop bomb in most people's opinions, but it does for me.

Malt bill:

14.5 lb Briess Brewers 2-row Malt

1 lb Briess Caramel 40L Malt

0.33 lb Briess Victory® Malt

Hops bill:

1.5 oz Magnum (14% AA, Pellet) @ 60 min.

0.5 oz Centennial (8.5% AA, Pellet) @ 60 min.

1 oz Cascade (5.5% AA, Pellet) @ 30 min.

1 oz Amarillo (7% AA, Pellet) @ 20 min.

1 oz Centennial (8.5% AA, Pellet) @ 10 min.

1 oz Amarillo (7% AA, Pellet) @ 1 min.

1 oz Cascade (5.5% AA, Pellet) @ 1 min.

Dry hopped with Cascade and Amarillo

Yeast: WhiteLabs WLP001 California Ale

OG: 1.082 (70% efficiency)

FG: 1.016

ABV: 9

IBU: 116!

SRM: 15

White Rabbit Witbier

This is a recipe by Dr. Scott of the Brewing Network for a Belgian Wit. I've never made a Wit, but I've made a Saison that is similar in spicing. This should be lighter in color and alcohol content than the Saison, but have a little more flavor and bite from the acid malt.

Malts:

5.5 lb Belgian Wheat

2 lb American Six-Row

1 lb Oats (Flaked)

0.13 lb German Acid Malt

Hops:

.5 oz.Northern Brewer (7% AA) @ 90 minutes

.25 oz. Saaz (3.8% AA) @ 30 minutes

.25 oz. Saaz (3.8% AA) @ 5 minutes

Extras added to the boil:

0.5 oz crushed coriander, 0 minutes

0.25 oz Curacao (sweet) orange peel, 0 minutes

0.25 oz Valencia (bitter) orange peel, 0 minutes

0.50 Oz Chamomile, 0 minutes

1 tbsp. flour, 0 minutes

Yeast:

White Labs WLP410 Belgian Wit II

OG: 1.047

FG: 1.012

ABV%: 4.74

SRM: 3.3

IBU: 14.75

Field Mouse Pale Ale

This is a Belgian Pale Ale that will be brewed when it gets warmer outside. Belgian Pale Ales are usually found in Flemish provinces of Antwerp and Brabant and are considered "everyday beers". They are much lower in alcohol than many of the other Belgian styles and are very balanced in flavor.

Malt:

6.75 lbs. Belgian Pilsnen

2.5 lbs. German Vienna

.5 lb. Belgian Caramunich

1 oz. Belgian Black malt

Hops:

.75 oz. Styrian Goldings (5.5 AA%) @ 60 min.

1 oz. Saaz (4 AA%) @ 30 min.

1 oz. Saaz (4 AA%) @ 5 min.

Yeast:

White Labs WLP550 Belgian Ale, WLP515 Antwerp Ale, or WLP530 Abbey Ale

OG: 1.052

FG: 1.013

ABV: 5.2%

SRM: 11

IBU: 23

The Raven Black IPA

The style for this beer is not an official category for the BJCP, but it's made quite a craze for itself among craft breweries and homebrewers alike. It utilizes a good amount of debittered dark malt to get color and roast without grain bitterness or harshness associated with blackened malts or blackened grains.

This was adapted from a published Northern Brewer recipe.

Grain:

11.5 lbs. American Two-Row

.5 lb. Crystal 80

.375 lb. Carafa III

.375 lb. Chocolate

Other fermentables:

1 lb. corn sugar

Hops:

1.25 oz. Magnum (14% AA) @ 60 min.

1 oz. Simcoe (13% AA) @ 15 min.

1 oz. Centennial (8.5% AA) @ 10 min.

1 oz. Cascade (6% AA) @ 5 min.

1 oz. Amarillo (9.5% AA) @ 0 min.

1 oz. Amarillo (9.5% AA) (Dry-hop)

OG: 1.077

FG: 1.019

ABV: 8%

SRM: 33

IBU: 66

Wolfhound Irish Ale

This is a clone of a Northern Brewer recipe except I have exchanged their chocolate malt for pale chocolate.

BJCP style: 9D. Irish Red Ale

Malt bill:

6.5 lb Simpsons (Maris Otter)

0.5 lb Simpsons CaraMalt

0.25 lb Simpsons Golden Naked Oats

0.25 lb Fawcett Pale Chocolate

1 lb Honey

Hops bill:

1 oz Cluster (7% AA, Pellet) @ 60 min.

Yeast: WhiteLabs WLP004 Irish Ale

OG: 1.049

FG: 1.013

ABV: 4.8

IBU: 29

SRM: 18

Bottling the Tackle Box IPA

I wanted to write up a quick post on bottling the Tackle Box IPA only because I'd dry-hopped it ten days before. I used whole leaf hops for the purpose along with a little pellet. The whole leaf hops soaked up a ton of beer!

From TackleBox_IPA

The smell of orange was HUGE! It may not be much to look at though. I pulled off the leaves with a strainer because my siphon started sucking them up.

Here's a pic when it's ready for bottling.

From TackleBox_IPA

Notice the swirl of green goodness on top? Hop residue. The color came out a lot lighter than I'd expected. The taste was really fresh, but I'm not sure it'll have the malt backbone I wanted. It may require a bit more Crystal the next time I brew it. I guarantee there will be a next time, too!

Harvester American Ale

This is an American amber/red ale that's sure to please. It's not a killer on the hops, but enough to make sure you know they're in there.

This has been adapted from Jamil's recipe for West Coast Amber.

8.5 lbs. American 2-row

.33 lb. Briess Victory

.75 lb. Crystal 40

.75 lb. Dark Munich

.33 lb. Crystal 120

.2 lb. Pale Chocolate

.5 oz. Magnum (14.5% AA) @ 60 min.

.5 oz. Cascade (6% AA) @ 10 min.

.5 oz. Centennial (8.75% AA) @ 10 min.

.5 oz. Cascade (6% AA) @ 0 min.

.5 oz. Centennial (8.75% AA) @ 0 min.

White Labs California Ale WLP001

OG: 1.057

FG: 1.015

ABV: 5.7%

IBU: 37

SRM: 15