IPA - Extract with Steeping Grains - GREAT BEGINNER RECIPE!

India Pale Ale (Class)

American IPA (14 B)

Type: Extract
Batch Size: 5.00 gal
Boil Size: 6.73 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.25 gal
Fermentation: Ale, Two Stage

Date: 02 May 2015
Brewer: Karl Larson - Class at Pizza Boy
Asst Brewer:
Equipment: The Grand Larsony Brewing
Efficiency: 78.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
1 lbs 8.0 oz	Munich Malt (9.0 SRM)	Grain	1	13.8 %
8.0 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	2	4.6 %
8.0 oz	White Wheat Malt (2.4 SRM)	Grain	3	4.6 %
1 lbs	Extra Light Dry Extract (3.0 SRM)	Dry Extract	4	9.2 %
6 lbs 9.6 oz	Pale Liquid Extract (8.0 SRM)	Extract	5	60.8 %
12.0 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	6	6.9 %
1.00 oz	Nugget [13.30 %] - Boil 60.0 min	Hop	7	41.4 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
0.50 oz	Amarillo [8.20 %] - Boil 5.0 min	Hop	9	2.5 IBUs
0.50 oz	Centennial [9.00 %] - Boil 5.0 min	Hop	10	2.8 IBUs
0.50 oz	El Dorado [15.30 %] - Boil 5.0 min	Hop	11	4.8 IBUs
0.50 oz	Simcoe [12.70 %] - Boil 5.0 min	Hop	12	3.9 IBUs
0.50 oz	Amarillo [8.20 %] - Steep/Whirlpool 0.0 min	Hop	13	0.0 IBUs
0.50 oz	Centennial [9.00 %] - Steep/Whirlpool 0.0 min	Hop	14	0.0 IBUs
0.50 oz	El Dorado [15.30 %] - Steep/Whirlpool 0.0 min	Hop	15	0.0 IBUs
0.50 oz	Simcoe [12.70 %] - Steep/Whirlpool 0.0 min	Hop	16	0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 55.5 IBUs
Est Color: 8.8 SRM

Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.9 %
Calories: 182.3 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 6.94 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

Total Grain Weight: 10 lbs 13.6 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Steep in 2.25 gallons of water
Add 4.75 gallons of water to bring to full pre-boil volume.
Don't forget to add bag both the 5 minute and whirlpool hop additions.

Olde Ale - Destined for Bourbon Barrel - ihackbeer

Old Ale Collaboration

Old Ale (19 A)

Type: All Grain
Batch Size: 6.50 gal
Boil Size: 8.66 gal
Boil Time: 90 min
End of Boil Vol: 7.54 gal
Final Bottling Vol: 5.75 gal
Fermentation: Ale, Two Stage

Date: 17 May 2016
Brewer: Karl D. Larson / Jon Schein
Asst Brewer:
Equipment: The Grand Larsony Brewing
Efficiency: 78.00 %
Est Mash Efficiency: 88.6 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
17 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1	85.0 %
8.0 oz	Amber Malt (22.0 SRM)	Grain	2	2.5 %
8.0 oz	Caramel/Crystal Malt -120L (200.0 SRM)	Grain	3	2.5 %
2 lbs	Cane (Beet) Sugar (0.0 SRM)	Sugar	4	10.0 %
2.00 oz	Target [11.00 %] - Boil 60.0 min	Hop	5	43.9 IBUs
1.30 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 oz	First Gold [7.50 %] - Boil 5.0 min	Hop	7	3.0 IBUs
1.0 pkg	Whitbread Ale Yeast (White Labs #WLP017)	Yeast	8	-
1.30 tsp	Yeast Nutrient (Primary 3.0 days)	Other	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.096 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 9.6 %
Bitterness: 46.9 IBUs
Est Color: 12.6 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 4.93 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE

Total Grain Weight: 20 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 25.56 qt of water at 166.8 F	156.0 F	45 min

Sparge: Fly sparge with 4.93 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

BattleAxe American Strong Ale - ihackbeer

Strong Ale - Experimental Hop 07270

American Barleywine (19 C)

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.93 gal
Boil Time: 60 min
End of Boil Vol: 11.18 gal
Final Bottling Vol: 9.25 gal
Fermentation: Ale, Two Stage

Date: 23 Feb 2015
Brewer: Karl D. Larson
Asst Brewer:
Equipment: The Grand Larsony Brewing
Efficiency: 78.00 %
Est Mash Efficiency: 84.1 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
40.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
25 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	76.3 %
3 lbs	Munich Malt (9.0 SRM)	Grain	3	9.2 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	4	6.1 %
1 lbs	Victory Malt (25.0 SRM)	Grain	5	3.1 %
12.0 oz	Crystal Dark Malt - Muntons (202.4 SRM)	Grain	6	2.3 %
2.00 oz	Experimental #07270 [16.60 %] - First Wort 60.0 min	Hop	7	47.4 IBUs
1 lbs	Candi Sugar, Dark (275.0 SRM)	Sugar	8	3.1 %
1.00 oz	Experimental #07270 [16.60 %] - Boil 30.0 min	Hop	9	16.5 IBUs
1.00 oz	Experimental #07270 [16.60 %] - Boil 20.0 min	Hop	10	13.0 IBUs
2.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	11	-
1.00 oz	Experimental #07270 [16.60 %] - Boil 10.0 min	Hop	12	7.8 IBUs
2.00 oz	Experimental #07270 [16.60 %] - Boil 5.0 min	Hop	13	8.6 IBUs
2.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	14	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.093 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.3 %
Bitterness: 93.3 IBUs
Est Color: 21.8 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body
Sparge Water: 2.35 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

Total Grain Weight: 32 lbs 12.0 oz
Grain Temperature: 50.0 F
Tun Temperature: 50.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 39.69 qt of water at 176.0 F	156.0 F	45 min
Mash Out	Add 15.88 qt of water at 203.7 F	168.0 F	10 min

Sparge: Fly sparge with 2.35 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Russian Imperial Stout - Catherine

This is the third take at my Russian Imperial Stout. The goal here is to maximize coffee and dark chocolate notes (without adding those ingredients) and minimize bitter astringency. Using the Debittered Black Malt as a substitute for Roasted Barley in the last 15 minutes of the mash should aid in creating this flavor character. This is a ten gallon batch. I will be dropping a cup of medium color oak chips (soaked in bourbon) to the secondary of one of the carboys. The bourbon oaked version will be named Motorhead Overkill.

Russian Imperial Stout v2 Catherine

Imperial Stout (13 F)

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 14.44 gal
Boil Time: 90 min
End of Boil Vol: 11.44 gal
Final Bottling Vol: 9.25 gal
Fermentation: Ale, Two Stage

Date: 03 Jun 2014
Brewer: Karl D. Larson
Asst Brewer:
Equipment: Grand Larsony (10 Gal/37.8 L) - All Grain
Efficiency: 83.00 %
Est Mash Efficiency: 91.3 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
21 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	75.0 %
3 lbs	Oats, Flaked (1.0 SRM)	Grain	2	10.7 %
2 lbs	Chocolate Malt (350.0 SRM)	Grain	3	7.1 %
1 lbs	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	4	3.6 %
1 lbs	DINGEMANS DEBITTERED BLACK MALT (500.0 SRM)	Grain	5	3.6 %
2.00 oz	Nugget [13.00 %] - First Wort 60.0 min	Hop	6	44.0 IBUs
2.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
2.50 oz	Nugget [13.00 %] - Boil 10.0 min	Hop	8	18.1 IBUs
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	9	-
1.20 tsp	Yeast Nutrient (Primary 3.0 days)	Other	10	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.082 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 8.7 %
Bitterness: 62.1 IBUs
Est Color: 38.4 SRM

Measured Original Gravity: 1.082 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 9.0 %
Calories: 280.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 7.86 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE

Total Grain Weight: 28 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 43.76 qt of water at 160.2 F	151.0 F	60 min

Sparge: Fly sparge with 7.86 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Wet Hop Harvest Ale Recipe (5 US Gallon)

My local home brew club, Regional Harrisburg Area Brewers (ReHAB - http://rehabrew.wordpress.com/) was approached by a local hop farmer from Carlisle, PA who was requesting a Wet Hop Harvest Ale from the harvest of his first season. I quickly jumped at the opportunity, knowing that my own small collection of bines would never produce the quantity of hops needed to produce a well balanced harvest ale. We linked up, set a date (8/17/2014), and I quickly went into motion producing the recipe.

This Wet Hop Harvest Ale Recipe falls into the American Pale Ale Catagory. Mostly 2-row, a little crystal 10L for sweetness, and victory malt for biscuit/breadiness to help add character and balance out the...wait for it...25 ounces of wet Cascade hops we are adding to this five gallon batch! Columbus (Tomahawk) is being used at first wort for bittering to add a calculated smooth bitterness. Using first year Cascade wet hops, we will not know the alpha and beta, so bitterness calculations will be difficult...and I certainly won't want to build us a "bitter bomb."

So 25 ounces of hops, lets do some hop bursting...here is the plan. In "olden days," the English used Hop Backs to run hot wort through leaf hops to filter trub from the beer, while still increasing the flavor and aroma of the finished product by extracting essential hop oils. Today, many modern breweries use Hop Backs, but in a different form...to optimize hop flavor by running wort or beer through an air tight container to infuse the wort/beer with hop oils.

As all-grain home brewers, we have the ability to use a Hop Back as well, by using our mash tun. Most mast tuns have either a finely slotted steel or plastic manifold at the bottom of the container, or a slotted false bottom. By adding leaf hops (instead of malted barley), and running wort into the container, we can obtain the hop oils in a manner that will not boil off the essential oils (such as the boil). I will suggest the container be covered as the wort will still be near boiling (below) and some oils will evaporate and try to leave the container...smelling awesome but not really helping the final flavor/aroma of the beer. Finally, using the manifold or false bottom and a valve, we will remove the newly oiled wort from the hops, chill through a counter-flow chiller, and place into the fermenter. My guess is that I will find significantly less trub than a typical batch due to the filtering of the wet hop cones.

Now...to the recipe.  Feel free to contact me on Twitter @ihackbeer. I will hopefully post pictures and updates as necessary.  Cheers!

Wet Hop Harvest Ale 2014 (5 Gallon)

American Pale Ale (10 A)

Type: All Grain
Batch Size: 6.00 gal
Boil Size: 9.28 gal
Boil Time: 60 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage

Date: 17 Aug 2014
Brewer: Karl D. Larson
Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Efficiency: 77.00 %
Est Mash Efficiency: 89.8 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	87.0 %
12.0 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	2	6.5 %
12.0 oz	Victory Malt (25.0 SRM)	Grain	3	6.5 %
0.90 oz	Columbus (Tomahawk) [14.00 %] - Boil 60.0 min	Hop	4	37.2 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	5	-
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	6	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 37.2 IBUs
Est Color: 5.4 SRM

Measured Original Gravity: 1.053 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.6 %
Calories: 175.5 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 6.58 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE

Total Grain Weight: 11 lbs 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 20.33 qt of water at 160.2 F	152.0 F	75 min

Sparge: Fly sparge with 6.58 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Shout out to BeerSmith for the recipe generating software! Visit http://beersmith.com/ to purchase this amazing product and get on your way to better tasting beers!

Belgian Golden Strong Ale

Today I brewed one of my favorite recipes, that I have been working on for over three years. The Belgian Golden Strong Ale is a style made famous by Duvel, Delirium Tremens, and Unibroue Eau Benite. I have been drawn to this beer style as it is very similar to a tripel, but tends to be lighter-bodied and drier and the focus is more on the malt flavor. For this particular Golden Strong Ale, I like to use just under 4% Victory Malt to give the beer a biscuit finish without overwhelming the flavor profile. Using pilsner malt is recommended to get the authentic european malt flavor, but I only use around 20% because I find a propane heat source cannot provide enough heat and evaporation to eliminate Dimethyl sulfide (DMS) which is prevalent in the pilsner malt. DMS, if not properly eliminated, can lead to cooked corn or buttered flavors to your end product beer.

I recommend a healthy yeast starter and leaving the beer in secondary at least two months for the flavor profile to develop. Cheers!

Belgian Golden Strong Ale (18 D)

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 13.44 gal
Boil Time: 60 min
End of Boil Vol: 11.44 gal
Final Bottling Vol: 9.25 gal
Fermentation: Ale, Two Stage

Date: 11 Jul 2014
Brewer: Karl D. Larson
Asst Brewer:
Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 79.6 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
2.00 tbsp	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
17 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	63.0 %
5 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3	18.5 %
3 lbs	Vienna Malt (3.5 SRM)	Grain	4	11.1 %
1 lbs	Victory Malt (25.0 SRM)	Grain	5	3.7 %
2.00 oz	Perle [7.80 %] - First Wort 60.0 min	Hop	6	27.3 IBUs
1 lbs	Candi Sugar, Clear (0.5 SRM)	Sugar	7	3.7 %
1.00 oz	Hallertauer [4.10 %] - Boil 15.0 min	Hop	8	3.2 IBUs
1.00 tsp	Irish Moss (Boil 10.0 mins)	Fining	9	-
1.00 oz	Hallertauer [4.10 %] - Steep/Whirlpool 0.0 min	Hop	10	0.0 IBUs
2.0 pkg	Abbey Ale (White Labs #WLP530) [35.49 ml]	Yeast	11	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.9 %
Bitterness: 30.6 IBUs
Est Color: 5.8 SRM

Measured Original Gravity: 1.077 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.9 %
Calories: 260.2 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 7.33 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

Total Grain Weight: 27 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 40.92 qt of water at 161.8 F	150.0 F	75 min

Sparge: Fly sparge with 7.33 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Pennsyltucky Lucky Black IPA

Alright, first recipe out the gate is my Pennsyltucky Lucky Black IPA. I brewed this about a month ago and it is currently in its final conditioning phase before kegging. The goal of this beer was to achieve the flavor and aroma profile of an American IPA, but maintain the black color. I attempted to minimize the dark chocolate and roasted flavors attributed to most dark malts by using dehusked Carafa I. I have noticed hints of it in the aroma but not much in flavor while sampling at various stages of fermenation.

I am a huge fan of Mosaic hops, so I bough a big ole one pound bag to see what the hop could really do. So far I still get pleasant citrus notes similar to grapefruit, but am also pulling some berry and stone fruit aromas as well.

One more note is the use of two different strains of White Labs yeast. I have been doing this combo for quite some time and it has worked well with a strong starter. The California Ale Yeast WLP001 is well known for its ability to bring out the best in hoppy beers. When combined with the flocculation power of the WLP041 Pacific  Ale Yeast, I highlight the hops and the malt in one swoop, while also getting a very clear end product out of the tap.

I will provide an update once the keg is ready and the first pint is pulled.  Cheers! Karl

10 Gallon Batch

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 9.01 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

Total Grain Weight: 23 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Name	Description	Step Temperature	Step Time
Mash In	Add 32.75 qt of water at 162.8 F	150.0 F	75 min

Sparge: Fly sparge with 9.01 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

19 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1	82.6 %
2 lbs	Carafa I (337.0 SRM)	Grain	2	8.7 %
2 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3	8.7 %
1.00 oz	Mosaic - HBC 369 [11.60 %] - First Wort 60.0 min	Hop	4	21.2 IBUs
1.00 oz	Mosaic - HBC 369 [11.60 %] - Boil 45.0 min	Hop	5	17.7 IBUs
1.00 oz	Mosaic - HBC 369 [11.60 %] - Boil 30.0 min	Hop	6	14.8 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 oz	Mosaic - HBC 369 [11.60 %] - Boil 15.0 min	Hop	8	9.6 IBUs
2.00 oz	Mosaic - HBC 369 [11.60 %] - Steep/Whirlpool 20.0 min	Hop	9	11.7 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	10	-
1.0 pkg	Pacific Ale (White Labs #WLP041) [35.49 ml]	Yeast	11	-
3.00 oz	Mosaic - HBC 369 [11.60 %] - Dry Hop 3.0 Days	Hop	12	0.0 IBUs