Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) two-row pale
HOPS & ADDITIONS SCHEDULE
0.6 oz (17 g) Zappa at 45 minutes [16 IBUs]
0.7 oz (20 g) Zappa at 15 minutes [10 IBUs]
0.7 oz (20 g) Zappa at 5 minutes [4 IBUs]
1.25 oz (35 g) Zappa at whirlpool [8 IBUs]
1.25 oz (35 g) Zappa at dry hop
White Labs WLP001 California Ale
Mill the grains and mash at 152°F (67°C) for 60 minutes. Lauter, sparge, and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Conduct a whirlpool: Stir for 5 minutes to create a vortex, then add whirlpool hops; allow 20 minutes to settle. Chill to 68°F (20°C), aerate, and pitch the yeast. Ferment at 70°F (21°C). Add the dry hops after 4 days of primary fermentation. When fermentation is complete and gravity has stabilized, crash, package, and carbonate.
Replace the two-row malt with 6.2 lb (2.8 kg) of extra-light dry malt extract (DME). Bring 5 gallons (19 liters) of water to a boil, then switch off heat, add DME, and stir until completely dissolved. Boil for 60 minutes, continuing as above.