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Sunday, 24 February 2008 |
Category Pale Ale
Recipe Type Extract
Fermentables
3.3 lbs light M&F Dry Malt Extract (DME)
3 lbs light unhopped M&F malt extract
1 lbs crystal malt
Hops
2 oz Willamette hops
Yeast Wyeast #1007
Procedure Started yeast 48 hours prior to brew. Used 1 cup DME boiled in 2 cups water for primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine.
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