6# unhopped Amber liquid extract
1# 120L Carmel Malt
1/2# Victory Malt (25L) (Oven Toasted at 350F for 15 min)
1/2# Double Malt (45L)
1 oz Chinnok 13.6 % (Boil)
1/2 oz Cascade (15 min left)
1/2 oz Cascade (7 min left)
1/2 oz Cascade (2 min steep)
~1 oz fresh Ginger indiscriminatly put in the last few minuets of
the boil (15-5 min left)
I will dry hop with 1/2 oz Cascade when I rack to the seconday.
Oh, I am using Wyeast's California yeast, smells GREAT!