25 Sep 2014
Brew Day: 9/25/14
Bottle Day: 10/16/14
Original Gravity: 1.087
Final Gravity: 1.019
Estimated ABV: 8.93%
- 1 LB Chinook Hop Pellets
- 12 LBS Gold Malt Extract Syrup
- 1 Packet 1056 Wyeast American Ale Yeast
- 1 Tbsp Irish Moss
- 5 oz. priming sugar
Bottle Day — 9/25/14
1. Break yeast packet starter.
2. Boil 4 gallons of warm tap water.
3. When the water is boiling, add all malt extract syrup.
4. Add hops sporadically throughout the boil process.
5. After one hour of boiling, remove from the burner and cool to ~90 degrees F.
6. Once the wort has cooled, pitch the yeast and fill the big mouth bubbler airlock.
Bottle Day — 10/16/14
1. Boil around one cup of water and dissolve contents of priming sugar package.
2. Sanitize bottling bucket, siphon, and all bottles.
3. Transfer beer into bottling bucket.
4. Add priming sugar mixture.
5. Bottle into growlers and bottles.
15 Mar 2014
Brew Day: 3/15/14
Transfer Day: 3/25/14
Bottle Day: 4/2/14
Original Gravity: 1.080
Transfer Gravity: 1.013
Final Gravity: 1.012
- 6 lbs. Plain Extra Light Dry Malt Extract
- 3.3 lbs. (one can) Extra Light Liquid Malt Extract
- 1 package (11.5 g) Safale US-05 American Dry Ale Yeast
- 13.35 ounces Cascade Hop pellets
- 1 ounce Cascade Hop (full leaf–for dry hop)
- 1 Tbsp. Irish Moss (for clarity)
- 5 oz. Priming Sugar
1. Make yeast starter
- Pour a glass of lukewarm tap water (80 degrees)
- Add yeast
- Add a bit of dry malt extract (~2 tbsp.)
2. Boil 5 gallons of water
3. When water is boiling, add all malt extract.
4. Add hops
- 0:60 – 4.5 oz
- 0:45 – 3.5 oz
- 0:10 – 2.7 oz
- 0:05 – 2.6 oz
5. Add Irish moss (for clarity) at 0:15 left in boil.
6. Get ice bath ready. Put ice chunks into Tupperware bin with water.
7. After 0:60 minutes of boiling, move the brew kettle to the ice bath.
8. When wort has cooled to Transfer wort into primary fermenter with auto-siphon.
9. Pitch yeast and aerate thoroughly.
1. Sanitize thoroughly: auto-siphon, glass carboy, carboy plug, hop bag.
2. Fill hop bag with full leave Cascade hops.
3. Shove the hop bag into the glass carboy.
4. Transfer beer into glass carboy.
1. Add priming sugar to approximately 1 cup of boiling water. Stir until sugar is dissolved completely.
2. Sanitize auto-siphon, bottling bucket, and brew paddle.
3. Transfer beer to bottling bucket and add priming sugar.
4. Sanitize all bottles and caps.
5. Bottle the beer.
6. Cap bottles.
7. Store in the aging cellar/closet for carbonating.
This one turned out really good!! It had a really tasty citrusy and hoppy flavor. The high alcohol content wasn’t overpowering, but you could taste it and definitely feel it after a couple!