Ingredients:
0.75 lb Honey Malt
0.75 lb American 2-Row
0.5 lb Dextrine Malt (Cara-Pils)
3 lb Light Malt Extract
4 lb Extra Light Malt Extract
12 oz Orange Blossom Honey
1.0 oz Perle Hops (6.9% AA)
0.5 oz Perle Hops (7.9% AA)
1.0 oz Willamette Hops (5.4% AA)
Wyeast 1056 (American Ale)
Phase 1: The Boil
Placed all the grains in a hop bag and steeped at 133-135 F for 30 minutes in 2 gallons of water. Then added 3 liters of boiling water to raise wort temperature to 150 F and steeped for another 30 minutes. Removed grains and added malt extracts and honey. Added 1 oz of Perle hops at beginning of 60 minute boil. At 45 minute added 0.5 oz Perle hops. With 15 minutes left in boil added 1 tsp of Irish Moss and 0.5 Willamette hops. Added last Willamette hops with 5 minutes left in boil. Original gravity was 1.074 and 24 IBUs.
Phase 2: Primary Fermentation
Transferred wort to fermentation bucket and chilled until below 75 F in an ice bath and added Wyeast 1056. Primary fermentation continues….
