7.22 ABV How is this calculated?
5.0 lbs light LME
2.5 lbs amber LME
0.5 lb Crystal malt 40°
1 oz Black Patent malt
1.5 lbs brown sugar
2 oz Cascade hop pellets (7.9%)
1 oz Saaz hop pellets (6.8%)
1 vial White Labs WLP002 English Ale yeast
1 tsp irish moss
3/4 cup corn sugar (priming)
Bring 4 gallons water to 150°, then steep grains for 45 minutes between 150° and 175°.
Disolve LME and brown sugar, and bring to a boil.
Add 2oz Cascade hops and boil for 45 minutes.
Add 1oz Saaz hops and 1 tsp Irish Moss. Continue boil for 15 additional minutes.
Cool to at least 90°, then transfer to primary. Add enough water to make 5 gallons.
Ferment in primary for 4 days, then transfer to secondary for 2 weeks.
Bottle, and store at least 3 weeks before chilling.
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