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Ingredients
- 2 1/2 lb Pale malt
- 5 ounce Crystal malt (80L)
- 5 1/2 x AAUs
- 5 x % Willamette
- 1/2 ounce Finishing hops (Willamette) Wyeast #1028: London ale Bittering hops (1 oz of 5
Directions
- This is a 2-gallon batch. Mash in 5 qts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees.
- Mash 2 hrs, maintaining temperature at 146-152 degrees. Mash out 5 min at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 min, adding hops in last hour. Add in finishing hops 5 min before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary. If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you do not have a large sum invested in equipment if you decide mashing isn't for you.
- Original Gravity: 1.043
- Final Gravity: 1.008 PrimaryFerment: 6 days Secondary Ferment: 4 days
- Serving Size:
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