Recipe Type All Grain
Fermentables
9 lbs Pale Malt
.75 lbs Crystal Malt
.5 lbs Carapils Malt
Hops
1.5 oz (4.9%) Kent Goldings (60 Minutes)
1.5 oz (4.9%) Kent Goldings (15 Minutes)
.25 oz Kent Goldings (dry)
Other
1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz Oak Chips
Yeast Wyeast 1059 American Ale
Procedure Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes.
Chill and pitch a quart of 1059 starter.
Dry hop in the secondary fermenter. The beer will clear in the bottle
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