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ALL GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.055
FG: 1.017
IBUs: 15
ABV: 4.9%
MALT/GRAIN BILL
6.26 lb (2.84 kg) Rahr 2-row
2.08 lb (943 g) Weyermann Munich Type 1
1.9 lb (862 g) Grain Millers Flaked Oats
3 oz (86 g) Simpsons Premium Caramalt
HOPS AND ADDITIONS SCHEDULE
0.05 oz (1.33 g) hops extract at 60 minutes (calculate to 15 IBUs)
0.2 g yeast nutrient at 10 minutes
0.02 oz (0.6 g) Super Moss (kettle finings) at 10 minutes
14.7 oz (417 g) lactose at 10 minutes
0.18 oz (5 g) hops extract at 5 minutes
Dry hop #1: 2.88 oz (82 g) Citra 3 days into fermentation
Dry hop #2: 5.92 oz (168 g) Citra and 2.88 oz (82 g) Sabro for 2 days after fermentation is complete
YEAST
Omega Yeast OYL-009 (West Coast Ale II) or White Labs WLP051 (California V Ale) or Wyeast 1272 American Ale II
DIRECTIONS
Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 60 minutes following the hops schedule. After the boil, chill the wort and aerate, then pitch yeast at 66–68°F (19–20°C). Let the temperature free rise to 70°F (21°C) over 24 hours, then slowly lower the temperature back to 68°F (20°C) and hold there for the remainder of fermentation. Two days after the second dry-hop addition, cold crash, package, and carbonate.