SHOOTIN POOL BREW
Blonde Ale 15 gallons O.G. 1.045 21# German pilsner malt 2# Briess carapils malt 8 HBU Saaz hops (boil 90 minutes) 8 HBU Saaz hops (boil 60 minutes) 2 oz. Saaz hops (boil 30 minutes) 2 oz. Saaz hops (steep 5 minutes) 2 tsp. Irish Moss (boil 15 minutes) 2 Tbsp. Yeast Energizer 2 packages Wyeast 1056 American Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 90 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 1 month in kegs. |
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