Notes: Yeast Alternatives: Wyeast 1056 (American Ale) or Fermentis US-05.
A day or two before brew day make a yeast starter if using a liquid strain.
On brew day, steep the crushed grain in 2 gallons of water as it warms to reach 150 °F, approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts of hot water. Add the liquid to reach a total of 3 gallons and bring to a boil.
If you can do a full volume (5.5 gal) boil, it is recommended.
Turn off heat, add malt extract and corn sugar (dextrose), and stir until completely dissolved. Return to heat and add first hop addition.
Continue to add hop additions at intervals per ingredients list.
Cool the wort to room temperature, then top off with cold, filtered water to reach 5.5 gallons.
Pitch yeast starter and ferment at 64-70 °F.
Following primary fermentation (about 2 weeks), dry hop for five days before bottling or transferring to keg.
Prime to 2.3 volumes of CO2.
Recipe by Chris Woolston, Beacon, NY
2013 National Homebrew Competition Round 1 New York City Region First Place |
