Re-brewing this American classic with a slightly tweaked recipe – more caramel malts and more dry hops.
MALT:
Crisp Extra Pale Maris Otter – 6kg
Weyermann Carapils Malt (EBC 2.5 – 6.5) – 300g
Crisp Light Crystal (EBC 145-165) – 300g
HOPS:
Columbus – 100g / 90 minutes
Columbus – 20g / 45 minutes
Simcoe – 30g / 30 minutes
Centennial – 30g / 5 minutes
Simcoe – 70g / 5 minutes
Columbus – 35g / Dry Hop (Day 4)
Centennial – 35g / Dry Hop (Day 4)
Simcoe – 35g / Dry Hop (Day 4)
Columbus – 25g / Dry Hop (Day 6)
Centennial – 25g / Dry Hop (Day 6)
Simcoe – 25g / Dry Hop (Day 6)
ADJUNCTS: 1x Campden tablet, 9.8g Calcium Sulphate
YEAST: Wyeast 1056 American Ale Yeast
STRIKE VOLUME: 30.9 litres
MASH: 67°C / 60 minutes
BOIL: 90 minutes
FERMENTER TEMP: 19°C
OG: 1.070
FG: 1.010
ABV: 7.9%
CARBONATION: 2.0 units