SPECIFICATIONS

  • Original Gravity
  • 1.057
  • Final Gravity
  • 1.008
  • Ibu
  • 31
  • Abv
  • 5.6%

INGREDIENTS

  • Grains

    Amount

  • 2-Row Malt

    68%

  • Munich Malt 20L

    19%

  • Crystal Malt 60L

    9%

  • Dextrin

    4%

  • Yeast & Adjuncts

    Amount

  • California Ale

    14 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Falconer’s Flight® Blend T-90 Pellets 11% 60 Min 0.75 g/L
Falconer’s Flight® Blend T-90 Pellets 11% 10 Min 1.55 g/L
Falconer’s Flight® Blend T-90 Pellets 11% Dry Hop 1 3.9 g/L

INSTRUCTIONS

  • Step 1

    Perform a single infusion mash at 152°F/67°C for 60 min.

  • Step 2

    Vorlauf until the wort has cleared and is free of grain particles.

  • Step 3

    Runoff into the kettle and sparge with 180°F/82°C water.

  • Step 4

    Bring the wort to a boil.

  • Step 5

    After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.

  • Step 6

    After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
    Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

    Quickly cool the wort to 66°F/19°C, aerate it, and transfer in into a sanitized fermenter

  • Step 9

    Pitch the appropriate amount of California Ale yeast and add either an airlock or blowoff tube to the fermenter

  • Step 10

    Dry Hop: Add hops with approximately 1.004 – 1.008 specific gravity left before final gravity.

  • Step 11

    After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.
    Transfer to a keg and carbonate or bottle condition.

Tasting Notes: TOASTY • BISCUITY • TOFFEE • CITRUS • LEMON • FLORAL