Celebration Ale
A rich, hoppy, winter brew.
Malt bill
10 lbs Schreier 2-row
1 lb Belgian Aromatic
1/2 lb Toasted Malt
1/4 lb Cara-Vienne
1/4 lb Roasted Barley
Hops
3/4 oz German Northern Brewer (Boil 60 min 27.5 IBU)
1 oz Cascade hops (30 min - 11.9 IBU)
1 oz Centennial (hopback)
Total IBU 39.4
Yeast
Wyeast American Ale Yeast #1056
Method
Mash - heat 8.5 lit Milli-Q water plus 1 tsp gypsum to 75-76°C, then mash-in with
grain in plastic bucket. Ends at 66-67°C. Hold 1-1.5 hrs.
Heat 4.5 gal (approx) sparge water to 77-100°C. Underlet lauter-tun with sparge
water, then fill with mash. Wait 5 min, then recirculate. Then rinse with sparge water
(using Phil's sprinkler).
Boil 1 hr, adding Northern brewer at beginning of boil, then Cascades at 30 min.
Set up hop-back with 1 oz Centennial. Siphon wort through hop-back, then chilling
coil.
We normally reserve about 1 lit of sweet wort as gyle in the refrigerator. This is
added back at time of bottling.
Result--Rich, malty, aromatic with hops. You can almost chew it! Enjoy!