Brewing Method: All Grain
Yeast: WYEAST 1056 American Ale
Yeast Starter: 1/2 Gallon
Batch Size: 17 US Gallons
Original Gravity: 1.061
Final Gravity: 1.010
Alcohol Content: 6.6 %
Total Grains: 35.5 US Pounds
Color: 21.1
Extract Efficiency: 80 %
Hop IBU's: 47
Boiling Time: 90 minutes
Primary Fermentation: 6-10 days @ 65 F
Secondary Fermentation: 14 days @ 50f
Additional Fermentation: brite tank lagering at 32F for 30 days

Grain Bill:

25.00 lb. American Pale 2 Row
4.00 lb. Brown Sugar
2.00 lb. Crystal 60L
2.00 lb. Cara-Pils Dextrine
2.00 lb. Flaked Barley
8.00 oz. Chocolate

Hop Bill:

3.00 oz. N. Brewer 6.9% 60 min
3.00 oz. Cascade 7.8% 30 min
3.00 oz. Willamette 4.9% 15 min
4.00 oz. Hallertau 4.9% 7 min

Mash Schedule:

STEP MASH:

Mash in grains at 122 F, for 30 minutes
Raise temp to 134 F, and hold for 15 minutes
Starch conversion at 154 F, for 90 minutes
burn out the mash at 164 F, for 10 minutes.

Brewers Notes:

YEAST: Ale (Wyeast - 1056 American Ale)

OTHER:
3 teaspoon gypsum
1 teaspoon irish moss

Finish Your Step Mash, Sparge and bring to a boil. Add your Brown sugar.

Once you have reached your boil, begin the hop
schedule listed above. Your total boil time is 90
minutes. Now chill to 68 F. Add your ale yeast and
let ferment for 6-10 days. Secondary for 14 days
and bottle.

This beer is a favorite amongst my family and friends.

It has taken 1 blue ribbon at a Club comp and several 2nd place ribbons at other comps.

I have enjoyed this brew over the last few years and had a great time drinking and making it...

ENJOY!