by Glenn Thomas
1st place Trub XIII (2001)
APA)
OG- 1.050
FG- 1.009
| 12# 2-row Pale Ale Malt |
| 1# 10L Crystal malt |
| 2# Flaked Corn |
| 1.5# Flaked Wheat |
| 2 oz. Cascade- 60 min. |
| 1 oz. Cascade- 15 min. |
| 1 oz. Cascade- dry hop |
| 1 oz. Williamette- dry hop |
Mash grains at 154 degrees F for 60 minutes. Mash-out at 169 degrees F for 5 minutes.
Sparge and collect 13 gallons wort. Boil for 90 minutes total following previous hopping schedule. Pitch w/ starter of Wyeast #1056. Primary at 65 degrees F for 7 days. Rack to secondary add dry hops and complete fermentation for 14 days. Keg and force carbonate.