Grains
13.5 lb Fawcett Pearl Malt
12 oz Baird’s Light Carastan Malt
12 oz White Wheat Malt
Hops
Turn off heat at end of boil, add Flame Out Hops.
Allow to stand for 10-15 min before chilling
- 2 oz Simcoe
- 1 oz Columbus
- 0.5 oz Apollo
Once the wort has cooled to 180 degrees, stop chilling and add the following
hops. Allow to steep for an additional 10-15 min, then resume chilling.
- 1 oz Columbus
- 1 oz Simcoe
- 1 oz Amarillo
- 0.5 oz Centennial
- 0.5 oz Apollo
Dry hops
Split the dry hops in half, and add in two different stages.
Dry
hop with half in primary for 4 days, then transfer to secondary
and dry hop with the other half for another 4 days.
- 2 oz Simcoe
- 1 oz Columbus
- 1 oz Amarillo
- 1 oz Centennial
- 0.5 oz Apollo
Adjuncts
10 mL Hopshot, 60 minutes at start of boil
1 lbs Brun Leger, 0 minutes at end of boil
Yeasts
WLP095 Burlington Ale Yeast
Original recipe from Northern Brewer
Heat 18.75 quarts to 212° F
Saccharifcation rest for 60 minutes at 151° F
Heat 9.84 quarts strike water to 212° F
Mash out for 10 minutes at 170° F
Heat 12.2 quarts of sparge water to 170° F
Sparge out.
Stats by iBrewmaster
Added on 10/21/2017