Malt extract:
13 pounds Breiss gold extract (bulk)
Malted grain:
No grain in this batch, Larry's was out of the pils ME, so I went with gold as the next lightest. Since the gold is already darker, I left the grain out of this batch since it is mostly for color anyway.
Hops:
| 1 oz Nugget | 60 min |
| 1 oz Cascade | 60 min |
| 1 oz Cascade | 15 min |
| 1 oz Mt. Hood | 15 min |
| 2 tsp Irish Moss | 15 min |
Dry hops: after primary fermenation, I transferred to two 5 gal buckets for secondary. Added 1 oz Mt. Hood to one bucket, 1 oz Cascade to the other.
Yeast:
Wyeast 1056, American ale yeast, harvested from batch 26.
OG: 1.048
FG: 1.010
Transfer to secondary: 19 Jan 2006 and dry hopped.
Kegged: 26 Jan 2006, primed with 1/3 C white sugar in each keg.
Comments:
22 Jan 2006, minor panic (!) this 10 gallons will be ready for kegging this week, and I've only got 1 empty keg. Fortunately, I was able to polish off the last of batch 26 during the football playoffs. No Packers, but Seahawks (the local team) and Steelers (always a house favorite) are both in the Superbowl.
26 Jan 2006, Kegged, but I don't have enough CO2 hoses to do all the kegs at once, so I primed the kegs with 1/3 C white sugar. I found numerous references on-line that said white sugar would work fine since I don't have an corn sugar on hand.
