This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, is not one that they brew, but it is inspired by many of the beers that they brew throughout the year. The simple malt bill is designed to allow the hops to shine.
Batch size: 5 gallons (19 liters)
12 lb (5.4 kg) base malt
1 lb 13 oz (467 g) Vienna malt
12 oz (340 g) Dextrin malt
8 oz (227 g) Dextrose (corn sugar)
1 oz (28 g) CTZ [15.5% AA] at 90 minutes
1 oz (28 g) Chinook [12.7% AA] at 30 minutes
1 oz (28 g) Cenntenial [9% AA] at 15 minutes
1 oz (28 g) Simcoe [11.2% AA] at 15 minutes
1 oz (28 g) Citra [12.8% AA] at 0 minutes
1 oz (28 g) Centennial [9% AA] at 0 minutes
3 oz (85 g) Citra at dry hop
3 oz (85 g) Centennial at dry hop
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
Mash at 150°F (66°C) for 60 minutes. Boil for 90 minutes, following the hops schedule. Pitch the yeast at 64°F (18°C). Let the temperature rise to 68°F (20°C) and hold during fermentation.
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