#23  Sam McAdams
9 lbs Pilsener Malt
5/8 lb Crystal 60L Malt
2 oz Tettnanger Hops (90 min)
.5 oz Hallertauer Hops (15 min)
1 tsp Irish Moss (15 min)
.5 oz Tettnanger Hops (2 min)
2 vials WLP-001 California Ale Yeast
.25 oz Hallertauer Hops (dry hop)
- Mash in with 9 quarts of 130F water.  Hold target mash temp of 122F for 30 minutes.
- Infuse with 2 quarts boiling water.  Hold target temp of 150F for 1 hour.
- Sparge to 7 gallons wort, bring to a rolling boil.
- Boil 90 minutes, hopping per schedule.
- Brewed 22 April 2006.  OG: 1.050 (about 69% efficiency)
- Racked onto dry hops 27 April 2006.
- Bottled 7 May 2006.  Shy of 1-1/4 cups DME for priming.
- Tasted 12 May:  Needs another week to mellow, maybe
more.  Under the "young beer" taste, it's a good brew.
- 23 June:  Brought a case to an office party.  Unanimously
voted "good."  All gone...
Notes:
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- Ferment in primary for 1 week; secondary (on dry hops) about 2 weeks.  Keg and carb.
- Force cool wort, pitch yeast.