Malt extract:
6 3/4 pounds amber gold extract (bulk)
Malted grain:
1 pound crystal malt 20L
Hops:
| 1 oz Perle | 60 min |
| 1/2 oz Nugget | 30 min |
| 1/2 oz Nugget | 10 min |
| 1 oz Cascade | 7 days |
Yeast:
Wyeast 1056, American ale yeast, extracted from batch #13.
OG: 1.044
FG: 1.008
Kegged: April 21, 2005
Comments: See Yeast 101 and Yeast 102 about recovering yeast from a previous batch for reuse in later batches. The yeast starter came out looking very nice, I'll have to see how this actually works, but my initial impressions are that recovering yeast is worth doing.
Update, Apr 10, the yeast is definitely doing the job. With the mail-order hops and the recycled yeast, my cost for this batch is about $16, which is a savings of about $8. Cost per glass is down to 31 cents!
I had a sample of batch 13, and thought the hops seemed a bit strong, so I left out the Mt. Hood from the dry hop this time. I gathered yeast again, it's in the refrigerator waiting for the next batch.
