(5 gallons, extract with grains)
OG = 1.056 FG = 1.013 IBUs = 36 to 40
3.3 lbs. John Bull light malt extract syrup
2 lb. Cooper’s light dry malt extract
0.5 lb. Vienna malt
1 lb. Munich malt
1.5 lb. crystal malt (40° Lovibond)
0.25 lb. dextrin malt
2.5 AAU Willamette hops (bittering)
(0.50 oz. of 4.9% alpha acid)
6.2 AAU Cascade hops (bittering)
(0.75 oz of 8.3% alpha acid)
8.3 AAU Cascade hops (flavor)
(1 oz. of 8.3% alpha acid)
4.6 AAU Centennial hops (aroma)
(0.5 oz. of 9.3% alpha acid)
4.2 AAU Cascade hops (aroma)
(0.5 oz. of 8.3% alpha acid)
1 tsp Irish moss for 60 min.
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)
O.75 cup of corn sugar for priming
Step by Step
Steep crushed malts in 3 gallons of water at 150º F for 30 minutes. Remove grains from wort, add malt syrup and malt powder and bring to a boil. Add Willamette and Cascade (bittering) hops, Irish moss and boil for 60 minutes. Add flavor hops (1 ounce of Cascade hops) for the last 10 minutes of the boil. Add aroma hops (Centennial and Cascade) for the last 2 minutes of the boil.
When done boiling, strain out hops, add wort to two gallons cool, preboiled water in a sanitary fermenter, and top off with cool, preboiled water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º to 70º F, and ferment for 10 to 14 days. Bottle your beer, age for two weeks and enjoy!
Replace light syrup and powder with 4 pounds pale malt and increase Munich malt to 4 pounds. Mash your grains at 150º to 152º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5 gallon yield in the fermenter.
Decrease bittering hops to 0.5 ounce of Cascade to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.