Malt extract:
6 3/4 lbs amber extract in cans, Larry's was out of bulk
Malted grain:
1 lb crystal 20L
Hops:
| 1/2 oz Perle | 60 min |
| 1/2 oz Nugget | 30 min |
| 1/2 oz Cascade | 10 min |
| 1/2 oz Cascade | 7 days |
| 1/2 oz Mt. Hood | 7 days |
Yeast:
Wyeast 1056 from batch 16, 4.4
OG: 1.040
FG: 1.010
Steep the grains in boil pot with 6 quarts water for 30 minutes at 155 F, sparge, remove.
Add malt extract, bring to boil.
Hop per schedule.
1 tsp Irish moss at 10 min.
Kegged: June 21, 2005
Comments:
Much better than the wedding batch, but not enough hops. I'm still figuring out how much to put in with the new hops.
