Brewing Method: Extract
Yeast: wyeast 1056 American
Yeast Starter:
Batch Size: 5 gallons
Original Gravity: 1050
Final Gravity: 1006
Alcohol Content: 4.4 %
Total Grains: 9 lbs
Color: dark amber
Extract Efficiency: %
Hop IBU's:
Boiling Time: More than 1 hour
Primary Fermentation: Pitched Yeast @ 70 degrees. Fermentation took 3 weeks
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

2 3.5 lb John Bull Light Malt Extract
1 lb 60l Cracked crystal malt
1 lb 80l Cracked crystal malt

Hops:
1oz Northern Brewer 7.1%
1oz Mt Hood 4.0%
1oz Kent Golding 5.1%

Added cracked crystal(in hop bags) to 2 gals cold water
Brought to 150-160 degrees and held 20 minutes
Removed cracked malt and added 7 lbs Malt Extract
Added 1oz Northern at 160 degrees
after 40 mins, removed Northern and added 1oz Kent Golding
Removed Kent Golding after 30 mins and let slow boil for 15 mins
Added 1oz Mt Hood for last 15 mins of boil

I topped off Glass Carboy to 5 gals and pitched yeast when temp hit around 72 degrees. Fermentation was active in the next morning. Primary Fermentation was long. I'm not sure if it was because the room temp on the floor never got above 67 degrees. It was often around 62. Once done, I added a little less than 3/4 cup priming sugar. Bottled and was very drinkable in 1 week. This beer turned out wonderful. I had great feedback from friends. It would be interesting to see if the beer turned out differently if it fermented in a little warmer temp. Good Luck and enjoy

Hop Bill:

Mash Schedule:

Brewers Notes: